445. Lamb Cutlets

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 8 min Total: 8 min
Yield: 10.0 cutlets
Status: success · extracted 6 days ago
Not a recipe: No

Ingredients (19)

Ten cutlets ↝ Veal, leg, top round, cap off, cutlet, boneless, raw [Lamb, Veal, and Game Products]
one neck ↝ Turkey, neck [Turkey, duck, other poultry]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]

For serving with

cucumbers stewed ↝ Cucumber, raw [Other vegetables and combinations]
stewed peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
asparagus points ↝ Asparagus, raw [Vegetables and Vegetable Products]
sauce jardinière ↝ Sauce, NFS [Dips, gravies, other sauces]
reforme
poiverade ↝ Sauce, NFS [Dips, gravies, other sauces]
piquante ↝ Sauce, NFS [Dips, gravies, other sauces]
maître d’hôtel ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (16)

Cut ten lamb cutlets from one neck, leaving them as large as possible (about one third less than mutton cutlets).
Season them lightly with salt and pepper.
Egg and bread-crumb them over.
Gently beat them with a knife to put them again into shape.
Dip each cutlet separately into a little clarified butter upon a plate.
Throw them into bread-crumbs, giving them another coat, and beat again.
If a very nice color is wanted, put four spoonfuls of salad oil into a sauté-pan.
Lay in the cutlets and set them over a sharp fire.
Turn when required.
Six or eight minutes would be sufficient to do them nicely.
When done, lay them upon a cloth a moment to drain.
Glaze and dish them in crown upon your dish.
Serve with cucumbers stewed in the centre.

Alternative Serving Suggestions

Lamb cutlets may also be served with stewed peas, French beans, spinach, asparagus points, sauce jardinière, reforme, poiverade, piquante, or maître d’hôtel.
Lamb cutlets may be broiled instead of fried.
Lamb cutlets may be served à la Maintenon, as directed for veal cutlets.

Original Text

445. Lamb Cutlets.—Ten cutlets would be sufficient for a dish, and might be cut from one neck, as described for mutton cutlets (page 182), but leaving them as large as possible; that is, about one third less than the mutton, season them lightly with salt and pepper, egg and bread-crumb them over, afterwards beating them gently with a knife, to put them again into shape; then have a little clarified butter upon a plate, into which dip each cutlet separately, afterwards throwing them into bread-crumbs, giving them another coat, and beat again. Then if wanted of a very nice color, put four spoonfuls of salad oil into a sauté-pan, lay in the cutlets and set them over a sharp fire, turning when required, six or eight minutes would be sufficient to do them nicely; when done, lay them upon a cloth a moment to drain, glaze, and dish them in crown upon your dish, and serve with cucumbers stewed in the centre.

Lamb cutlets may also be served with stewed peas, French beans, spinach, asparagus points, sauce jardinière, reforme, poiverade, piquante, or maître d’hôtel, which will be found in the series of sauces, or lamb cutlets may be broiled instead of fried, or served à la Maintenon, as directed for veal cutlets.

Notes

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