142. Mutton Cutlets

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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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 salt; have ready some bread-crumbs, made from stale bread, and sifted, (this may always be kept ready in a canister); beat out the cutlets with a small chopper, dip them or rub them with a brush with the egg, place some of the bread-crumbs on a plate, and lay the cutlet on them; press them; serve both sides the same, and shake off all loose crumbs; have the fat in the pan quite hot, lay them in it; when nicely browned on one side, turn them over, and do the other side the same; take them out, lay them on a cloth, so that no fat remains; serve with any made sauce. For bread-crumb, see No. 432A.

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