Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › MUTTON CUTLETS (au Champignon)

MUTTON CUTLETS (au Champignon)

Take about four pounds of neck of mutton, and divide it into cutlets. Trim these neatly, dip them in egg and then in a mixture of minced mushrooms, parsley, and bread-crumbs. Season to taste, and fry for five or six minutes in boiling fat. Serve in a border of mashed potatoes or peas.

Read next

← Mutton Cutlets and Puree of PotatoesMUTTON CUTLETS (au Naturel) →