119. Plain Mutton Cutlet, from the Neck

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Cut off a rib from the neck, of the same thickness as a mutton chop.
  2. Cut away the skin upon each side of the bone, to the chine, which chop off.
  3. Trim away the greater part of the fat.
  4. Cut a piece at the end of the bone, which scrape off, leaving about half an inch of the bone bare.
  5. Beat it lightly with the flat of the chopper.
  6. Season.
  7. Broil and serve very hot, as in the last.
Original Text
119. Plain Mutton Cutlet, from the Neck.—An invalid will frequently be tired of a mutton chop; and for my own part I must say a cutlet is far superior in flavor, and has a much neater appearance; cut off a rib from the neck, of the same thickness as a mutton chop; cut away the skin upon each side of the bone, to the chine, which chop off; trim away the greater part of the fat, cut a piece at the end of the bone, which scrape off, leaving about half an inch of the bone bare; then beat it lightly with the flat of the chopper; season; broil and serve very hot, as in the last.
Notes
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