Cutlets and Green Peas

Ingredients

• 3 lbs best end of Neck of Lamb
• 5 Eggs
• Bread-crumbs
• Pepper
• Salt
• a little Nutmeg
• Beef or Mutton Dripping, or Lard
• Green Peas
• Tomato sauce

Instructions

1. Cut the cutlets from the best end of the neck.
2. Chop off the thick part of the chine bone.
3. 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.
4. Brush each cutlet with well-beaten egg yolk.
5. Sprinkle them with fine bread-crumbs seasoned with pepper, salt, and nutmeg.
6. Dip the cutlets separately into clarified butter.
7. Sprinkle more crumbs over them.
8. Fry them a nice brown in a frying-pan with butter, lard, or dripping for eight to ten minutes.
9. Serve with a nicely-boiled dish of green peas arranged in a pyramid in the middle of the dish, or optionally with tomato sauce.