Fried Cutlets of Mutton with Peas.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half an ounce of warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
boiling clarified butter or clean clarified dripping ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
boiling clarified butter or clean clarified dripping
mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (8)

Prepare the cutlets and season them as in the above recipe.
Dip them into a whole beaten up egg in which half an ounce of warm butter has been mixed.
Dip them into freshly made white breadcrumbs.
Bat over lightly with a knife to smooth the crumbs.
Fry them in boiling clarified butter or clean clarified dripping till a pretty golden brown.
This will take eight to ten minutes, and each cutlet should be turned once only.
Take up and dish en couronne on a bed of mashed potatoes or a potato border.
Serve peas in the centre and espagnole sauce round the base.

Original Text

Fried Cutlets of Mutton with Peas.
(Côtelettes de Mouton aux Petits Pois.)
Prepare the cutlets and season them as in the above recipe, and dip them into a whole beaten up egg in which half an ounce of warm butter has been mixed, and then into freshly made white breadcrumbs; bat over lightly with a knife to smooth the crumbs, and then fry them in boiling clarified butter or clean clarified dripping till a pretty golden brown; this will take eight to ten minutes, and each cutlet should be turned once only; take up and dish en couronne on a bed of mashed potatoes or a potato border. Serve peas in the centre and espagnole sauce round the base.

Notes

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