Cutlets of Cold Mutton from Modern Cookery for Private Families by Eliza Acton
Trim into well-shaped cutlets, which should not be very thin, the remains of a roast loin or neck of mutton, or of a quite underdressed stewed or boiled joint; dip them into egg and well-seasoned b...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
Ingredients
- bread-crumbs
- butter
- neck of mutton
- egg
- crumbs
- loin
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