Cutlets of Cold Mutton is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cold mutton cut into cutlets that are egged and breaded and served with brown gravy or tomato sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Cutlets of Cold Mutton.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CUTLETS OF COLD MUTTON (Cold Meat Cookery).
714. INGREDIENTS.—The remains of cold loin or neck of mutton, 1 egg, bread crumbs, brown gravy (No. 436), or tomato sauce (No. 529).
Mode.—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.
Time.—About 7 minutes.
Seasonable.—Tomatoes to be had most reasonably in September and October.
Slice the cold meat, removing as much of the excess fat as you can. Beat the egg, dip the meat slices in this then coat in the breadcrumbs.
Heat oil in a pan, add the breaded meat slices and fry until golden brown. Arrange on a serving plate and pour around the brown gravy or tomato sauce. Serve hot.
