Braised Mutton Cutlets

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 cutlets from the best end of neck larding bacon
  • 1 onion
  • 1 carrot
  • ½ turnip
  • 2 sticks of celery
  • bouquet garni
  • oz. dripping
  • ½ pt. stock
  • salt and pepper
  • meat glaze


Trim and flatten the cutlets. Insert about 5 strips of larding bacon into the lean part of each cutlet. Thickly slice vegetables and lightly fry them with the bouquet garni in the dripping. Then add stock to three-quarters cover them; season to taste. Lay the cutlets on top, cover with greased paper and a well-fitting lid. Cook gently for about 50 min., adding more stock as necessary. When cooked, brush one side of the cutlets with meat glaze and put into a hot oven to crisp the bacon.

Serve on a bed of mashed potato garnished with diced vegetables. Tomato or caper sauce are suitable for serving with this dish.