Cutlets of Cold Mutton

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

the remains of a roast loin or neck of mutton, or of a quite underdressed stewed or boiled joint
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
well-seasoned bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a few additional crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (6)

Trim the cold mutton into well-shaped cutlets, ensuring they are not too thin.
Dip the cutlets into beaten egg.
Coat the cutlets with well-seasoned bread-crumbs.
Broil or fry the cutlets over a quick fire until browned and heated through, but not overcooked.
If broiling, dip the cutlets into or sprinkle them thickly with just dissolved butter immediately after cooking.
Press a few additional bread-crumbs onto the cutlets after they have been moistened with butter.

Original Text

CUTLETS OF COLD MUTTON.

Trim into well-shaped cutlets, which should not be very thin, the remains of a roast loin or neck of mutton, or of a quite underdressed stewed or boiled joint; dip them into egg and well-seasoned bread-crumbs, and broil or fry them over a quick fire that they may be browned and heated through without being too much done. This is a very good mode of serving a half roasted loin or neck. When the cutlets are broiled they should be dipped into, or sprinkled thickly with butter just dissolved, or they will be exceedingly dry; a few additional crumbs should be made to adhere to them after they are moistened with this.

Notes

—