435. Mutton Cutlets

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Yield
10.0 cutlets
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Trim a neck of mutton by cutting away the scrag and sawing off three inches of the rib-bone, then cut about ten cutlets out of the neck, shape them by chopping off the thick part of the chine-bone, beat them flat to about a quarter of an inch in thickness with a cutlet-chopper, dipped in cold water, detach an inch of fat from the top of the rib-bone, and trim it like the following cut.
  2. Season with a little salt and pepper.
  3. Well beat up one egg, dip a brush into it, and rub it lightly over the chop.
  4. Dip it into bread-crumbs, form it into shape again, and dress in the following ways.
  5. Put two ounces of butter into a sauté-pan or very clean omelette-pan, melt it, and put the cutlets in.
  6. Put it on the fire for five minutes till it is of a nice yellow color.
  7. Turn them, let them remain four minutes longer.
  8. Try if they are done by pressing with the finger, they ought to be firm and full of gravy.
  9. Lay them on a clean cloth, and dress them in the form of a crown, that is, by keeping the thick part at the bottom, and the scraped part of the bone at the top, and each one resting half-way on the other.
  10. Every dish of cutlets must be served thus.
Original Text
435. Mutton Cutlets.—Trim a neck of mutton by cutting away the scrag and sawing off three inches of the rib-bone, then cut about ten cutlets out of the neck, shape them by chopping off the thick part of the chine-bone, beat them flat to about a quarter of an inch in thickness with a cutlet-chopper, dipped in cold water, detach an inch of fat from the top of the rib-bone, and trim it like the following cut, season with a little salt and pepper, then well beat up one egg, dip a brush into it, and rub it lightly over the chop, dip it into bread-crumbs, form it into shape again, and dress in the following ways:— Put two ounces of butter into a sauté-pan or very clean omelette-pan, melt it, and put the cutlets in; put it on the fire for five minutes till it is of a nice yellow color; turn them, let them remain four minutes longer, try if they are done by pressing with the finger, they ought to be firm and full of gravy; lay them on a clean cloth, and dress them in the form of a crown, that is, by keeping the thick part at the bottom, and the scraped part of the bone at the top, and each one resting half-way on the other. Every dish of cutlets must be served thus.
Notes
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