Home › The Principles of Cookery › Lamb Cutlets, Fried, with Peas

Lamb Cutlets, Fried, with Peas

Cut and trim the cutlets, egg and bread-crumb them carefully, and fry them in plenty of boiling fat. Turn them on to kitchen paper to drain, and decorate each with a paper frill. Boil some green peas until tender, drain them, add a piece of butter, and pepper and salt, and heap them in the centre of the dish, with the cutlets arranged round. Spinach or asparagus tips may take the place of the peas. Probable cost, 1s. per pound.