Mutton Cutlets
- Neck of mutton
- Pepper
- Salt
- Oil
Saw off the bones short. Remove gristle and fat. Cut the cutlets about 1/3 of an inch in thickness. Shape and trim them. Beat them with a cutlet bat dipped in water,
Pepper, salt and broil the cutlets over a brisk fire. Before broiling, dip them in oil or oiled butter. Serve with soubise sauce (see Soubise Sauce recipe.)
Pepper, salt and broil the cutlets over a brisk fire. Before broiling, dip them in oil or oiled butter. Serve with soubise sauce (see Soubise Sauce recipe.)
Submitted by Aug 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min