142. Mutton Cutlets

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

The chop from the neck is the best to semi-fry; they should be nicely cut, and the bone at the thick part removed, as it prevents the meat from doing; then beat up the yolk and white of an egg, with a pinch of