PLAIN MUTTON CUTLETS

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Take one and a-quarter lb. of mutton, divide it into chops by cutting down where the vein is in the bone.
  2. There is a bone at the fleshy end of the chop, take that off.
  3. Take all the fat clean away from the bone; scrape the bone clean.
  4. Flatten the meat with a mallet dipped in cold water, then dip in egg and bread-crumb.
  5. Fry to a light-brown colour, and serve with tomato sauce.
  6. Garnish with a few tomatoes round the base.
Original Text
PLAIN MUTTON CUTLETS. Take one and a-quarter lb. of mutton, divide it into chops by cutting down where the vein is in the bone. There is a bone at the fleshy end of the chop, take that off. Take all the fat clean away from the bone; scrape the bone clean; flatten the meat with a mallet dipped in cold water, then dip in egg and bread-crumb; fry to a light-brown colour, and serve with tomato sauce. Garnish with a few tomatoes round the base.
Notes
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