Mrs Beetons Meat Recipes Revisited
Cutlets of Cold Mutton
(Cold Meat Cookery)
Leftover cold Loin or Neck of Mutton
Brown Gravy or Tomato Sauce
1 Egg
Breadcrumbs
Cut the remains of cold loin or neck of mutton into cutlets.
Trim them and remove most of the fat, if there is too much
Dip in beaten egg and sprinkle with breadcrumbs.
Fry to a nice brown in hot dripping.
Arrange 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.
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.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved