LAMB CUTLETS AND SPINACH

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 7 min Total: 7 min
Yield: 4.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

For the cutlets

8 cutlets ↝ Veal, leg, top round, cap off, cutlet, boneless, raw [Lamb, Veal, and Game Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
a little clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

For the spinach

spinach ↝ Spinach, raw [Vegetables and Vegetable Products]

Instructions (5)

Cut the cutlets from a neck of lamb, and shape them by cutting off the thick part of the chine-bone.
Trim off most of the fat and all the skin, and scrape the top part of the bones quite clean.
Brush the cutlets over with egg, sprinkle them with bread crumbs, and season with pepper and salt.
Now dip them into clarified butter, sprinkle over a few more bread crumbs, and fry them over a sharp fire, turning them when required.
Lay them before the fire to drain, and arrange them on a dish with spinach in the centre, which should be previously well boiled, drained, chopped, and seasoned.

Original Text

LAMB CUTLETS AND SPINACH (an Entree).

747. INGREDIENTS.—8 cutlets, egg and bread crumbs, salt and pepper to taste, a little clarified butter.

Mode.—Cut the cutlets from a neck of lamb, and shape them by cutting off the thick part of the chine-bone. Trim off most of the fat and all the skin, and scrape the top part of the bones quite clean. Brush the cutlets over with egg, sprinkle them with bread crumbs, and season with pepper and salt. Now dip them into clarified butter, sprinkle over a few more bread crumbs, and fry them over a sharp fire, turning them when required. Lay them before the fire to drain, and arrange them on a dish with spinach in the centre, which should be previously well boiled, drained, chopped, and seasoned.

Time.—About 7 or 8 minutes. Average cost, 10d. per lb.

Sufficient for 4 persons.

Seasonable from Easter to Michaelmas.

Note.—Peas, asparagus, or French beans, may be substituted for the spinach; or lamb cutlets may be served with stewed cucumbers, Soubise sauce, &c. &c.

Notes

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