Leg of Mutton Cutlets

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Yield
4.0 cutlets
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Cut the leg of mutton in half, the top part for roasting and the rest of the leg cut into cutlets of about an inch thick (it should cut into four cutlets).
  2. Put half an ounce of butter into a pan and melt it over the fire.
  3. Fry the cutlets over a clear, brisk fire for five minutes, and turn over once during that time.
  4. Put the stove top on and cook the cutlets for fifteen minutes more.
  5. Then dish.
Original Text
Leg of Mutton Cutlets Cut the leg of mutton in half, the top part for roasting and the rest of the leg cut into cutlets of about an inch thick (it should cut into four cutlets). Put half an ounce of butter into a pan and melt it over the fire. Fry the cutlets over a clear, brisk fire for five minutes, and turn over once during that time. Put the stove top on and cook the cutlets for fifteen minutes more. Then dish.
Notes
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