LAMB, Cutlets and Spinach (an Entrée).
Ingredients.—8 cutlets, egg and bread-crumbs, salt and pepper to taste, a little clarified butter. Mode.—Cut the cutlets from a neck of lamb, and shape them by cutting off the thick part of the chine-bone. Trim off most of the fat and all the skin, and scrape the top part of the bones quite clean. Brush the cutlets over with egg, sprinkle them with bread-crumbs, and season with pepper and salt. Now dip them into clarified butter, sprinkle over a few more bread-crumbs, and fry them over a sharp fire, turning them when required. Lay them before the fire to drain, and arrange them on a dish with spinach in the centre, which should be previously well boiled, drained, chopped, and seasoned. Time.—About 7 or 8 minutes. Average cost, 10d. per lb. Sufficient for 4 persons. Seasonable from Easter to Michaelmas.
Note.—Peas, asparagus, or French beans, may be substituted for the spinach; or lamb cutlets may be served with stewed cucumbers, Soubise sauce, &c., &c.