CUTLETS OF COLD MUTTON (Cold Meat Cookery)

Ingredients

• The remains of cold loin or neck of mutton
• 1 egg
• bread crumbs
• brown gravy (No. 436), or tomato sauce (No. 529)

Instructions

1. 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;
2. dip them in beaten egg, and sprinkle with bread crumbs, and fry them a nice brown in hot dripping.
3. Arrange them on a dish, and pour round them either a good gravy or hot tomato sauce.