Italian Mutton Cutlets
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Archive recipe
A historic Victorian British dish of about 3 lbs. of the neck of mutton, clarified butter, egg, bread crumbs and savoury herbs. Adapted from Italian Mutton Cutlets, from The Book of Household Management (1861).
Adapted from Italian Mutton Cutlets, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/italian-mutton-cutlets.md.
The dish
5 of 15 items checked
www.gutenberg.org
5 of 15 items checked · 7 aisles
Cut the mutton into nicely-shaped cutlets, flatten them, and trim off some of the fat
Dip them in clarified butter, and then into the beaten yolk of an egg
Mix well together bread crumbs, herbs, parsley, shalot, lemon-peel, and seasoning in the above proportion, and cover the cutlets with these ingredients
Melt some butter in a frying-pan, lay in the cutlets, and fry them a nice brown; take them out, and keep them hot before the fire
Dredge some flour into the pan, and if there is not sufficient butter, add a little more; stir till it looks brown, then pour in the hot broth or water, and the remaining ingredients; give one boil, and pour round the cutlets
If the gravy should not be thick enough, add a little more flour
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)