Mrs Beetons Meat Recipes Revisited
Lamb Cutlets and Spinach
(an Entree)
8 Cutlets
1 Egg
Breadcrumbs
Clarified Butter
Salt and Pepper, to taste
Cut the cutlets from a neck of lamb and shape 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 with egg, sprinkle with breadcrumbs and season with salt and pepper.
Dip into clarified butter, sprinkle over a few more breadcrumbs and fry over a medium heat, turning when required.
Allow 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.
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, etc. etc.
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.
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