Mutton Cutlets Breadcrumbed

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 (5)

mutton cutlets
warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
purée of potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
clear gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (8)

Cut, trim, and season the cutlets as above.
Dip them into warm butter.
Dip them into freshly made white breadcrumbs.
Pat them carefully into a nice shape with a knife.
Grill or broil for eight to ten minutes till a nice golden colour.
Dish on a little purée of potato straight down the dish.
Pour a little really good clear gravy round the dish.
Serve very hot.

Original Text

Mutton Cutlets Breadcrumbed.
(Côtelettes de Mouton panées.)
Cut, trim, and season the cutlets as above, dip them into warm butter, then into freshly made white breadcrumbs, and pat them carefully into a nice shape with a knife; grill or broil for eight to ten minutes till a nice golden colour; dish on a little purée of potato straight down the dish, pour a little really good clear gravy round the dish, and serve very hot.

Notes

—