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📝 Description
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🥘 Ingredients
The remains of cold loin or neck of mutton, 1 egg, bread crumbs, brown gravy (No. 436), or tomato sauce (No. 529).
👨🍳 Method
Cut the remains of cold loin or neck of mutton into cutlets, trim them, and take away a portion of the fat, should there be too much; dip them in beaten egg, and sprinkle with bread crumbs, and fry them a nice brown in hot dripping. Arrange them on a dish, and pour round them either a good gravy or hot tomato sauce.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's cold mutton cutlets this week, eager to transform leftovers into something splendid. I found the process surprisingly straightforward, even with my 21st-century kitchen appliances. The real delight came from the breading: the combination of the beaten egg and bread crumbs created a crispy, golden shell that encased the tender mutton beautifully. It was a simple pleasure, but one that elevated the humble cutlet to something more. This recipe is a weeknight cook's dream, turning yesterday's roast into today's dinner with minimal fuss. I paired my cutlets with a quick tomato sauce, but I can see how a rich gravy would be equally delightful. The key is to embrace the simplicity and let the flavors of the mutton shine. So, if you're looking to breathe new life into leftovers, give these cutlets a try. You'll be enjoying Mrs. Beeton's wisdom in no time, with a plate of warm, comforting food in front of you.
