Trim your cutlets carefully; lay them in a little milk, which makes the meat white and tender. (Fresh meat laid for five or six hours in a little milk will be found nice and tender.) Have ready some fine bread-crumbs, nutmeg, pepper, salt, lard, or dripping.

Roll the cutlets in egg and bread-crumbs, sprinkle with pepper, salt, and nutmeg, fry in hot lard. Serve with mashed potatoes. When tomatoes are plentiful, boil about a dozen with a small piece of onion; strain, add a pat of butter, and serve round the cutlets.

Cutlets And Green Peas


3 lbs. of the best end of Neck of Lamb. Bread-crumbs.

2 Eggs.

Pepper, Salt, a little Nutmeg.

Some Beef or Mutton Dripping, or Lard.

Cut the cutlets from the best end of the neck. Chop off the thick part of the chine bone; trim the cutlets neatly by taking off the skin and greater part of the fat, and scraping the upper end of the bone perfectly clean. Brush each cutlet with well-beaten yolk of egg, sprinkle them with fine bread-crumbs seasoned with pepper, salt, and nutmeg. After this dip them separately into clarified butter, sprinkle more crumbs over them, then fry a nice brown in a frying-pan with either butter, or lard, or dripping. Serve with a nicely-boiled dish of green peas arranged in a pyramid in the middle of the dish. Can also be served with tomato sauce. Time, eight or ten minutes for cooking.

Stewed Cutlets. A Homely, Nice Dish

Cut and trim your cutlets, roll them in fine breadcrumbs flavoured with nutmeg, pepper, salt, the tiniest shred of onion; lay them in a flat pot in layers. Cover the pot well, let them simmer for an hour. Put no water. A little before serving, stir in a little cup of stock, a spoonful of tomato sauce, and a tiny pat of butter. Let the cutlets simmer in this for a few minutes and then serve.