Cutlets of Cold Mutton

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

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

Ingredients (4)

The remains of cold loin or neck of mutton ↝ Pork, loin, boneless, raw [Pork Products]
1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
brown gravy (No. 436), or tomato sauce (No. 529) ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (4)

Cut the remains of cold loin or neck of mutton into cutlets, trim them, and take away a portion of the fat, should there be too much.
Dip them in beaten egg, and sprinkle with bread crumbs.
Fry them a nice brown in hot dripping.
Arrange them on a dish, and pour round them either a good gravy or hot tomato sauce.

Original Text

CUTLETS OF COLD MUTTON (Cold Meat Cookery).

714. INGREDIENTS.—The remains of cold loin or neck of mutton, 1 egg, bread crumbs, brown gravy (No. 436), or tomato sauce (No. 529).

Mode.—Cut the remains of cold loin or neck of mutton into cutlets, trim them, and take away a portion of the fat, should there be too much; dip them in beaten egg, and sprinkle with bread crumbs, and fry them a nice brown in hot dripping. Arrange them on a dish, and pour round them either a good gravy or hot tomato sauce.

Time.—About 7 minutes.

Seasonable.—Tomatoes to be had most reasonably in September and October.

Notes

—