Mutton Cutlets and Mashed Potatoes

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 18 min Total: 18 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Put one ounce of fresh butter in an enamelled frying pan and make it hot.
  2. Lay the cutlets in the butter and put over a brisk fire for three minutes.
  3. Turn once and place on the stove with the top on.
  4. Cook for another fifteen minutes.
  5. If any doubt is felt as to their being done, it is well to cut one to see whether it is cooked perfectly. It should look red not purple, and the gravy should run.
  6. Arrange the mashed potatoes in a pyramid in the centre of the dish and stand the cutlets round it with a little paper frill on each bone.
Original Text
Mutton Cutlets and Mashed Potatoes Cut three pounds of best end of neck of mutton (it is always best to cut your own cutlets), carefully [Pg 80]remove the line of fat and scrape the bone which should not be longer than three inches. Chop the rest off. Put one ounce of fresh butter in an enamelled frying pan and make it hot. Lay the cutlets in the butter and put over a brisk fire for three minutes. Turn once and place on the stove with the top on. Cook for another fifteen minutes. If any doubt is felt as to their being done, it is well to cut one to see whether it is cooked perfectly. It should look red not purple, and the gravy should run. Arrange the mashed potatoes in a pyramid in the centre of the dish and stand the cutlets round it with a little paper frill on each bone.
Notes
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