Time: About 7 or 8 minutes.

Sufficient for 4 persons.

Seasonable_ from Easter to Michaelmas.

  1. 8 cutlets
  2. egg
  3. bread crumbs
  4. salt to taste
  5. pepper to taste
  6. a little clarified butter
  • Cut the cutlets from a neck of lamb
  • Shape them by cutting off the thick part of the chine-bone
  • Trim off most of the fat and all the skin
  • Scrape the top part of the bones quite clean
  • Brush the cutlets over with egg
  • Sprinkle them with bread crumbs
  • Season with pepper and sal
  • Dip them into clarified butter
  • Sprinkle over a few more bread crumbs
  • Fry them over a sharp fire, turning them when required
  • Lay them before the fire to drain
  • Arrange them on a dish with spinach in the centre, which should be previously well boiled, drained, chopped, and seasoned

  • 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.

    Source: The Book of Household Management by Isabella Beeton (1859)

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