- 4 lbs. of mutton chops
- ⅛ lb. of butter
- Salt, pepper
- ½ cup of water
Preparation: The real cutlet piece is the loin with the upper ends of the ribs. Every cutlet must have a rib and be one inch thick. They are pounded, skinned and the fat cut off, salted and peppered. The butter is melted in a pan and the cutlets put in and fried 3 to 5 minutes. Then they are served on a hot platter. For gravy pour some hot water or bouillon into the frying butter and perhaps a little more salt. Pour the gravy over the cutlets and serve hot.
No. 14—MUTTON CUTLETS BROILED.
Quantity for 6 Persons.
- 4 lbs. of mutton chops
- 1 piece of fresh butter
- Salt, pepper
Preparation: The cutlets are pounded and placed on a broiler 5 minutes, turning them once; placed on a hot platter, seasoned with salt and pepper, buttered and served at once.
No. 15—BROILED BREADED MUTTON CHOPS.
Quantity for 6 Persons.
- 4 lbs. mutton chops
- Salt, pepper
- 1 cup grated rolls
- 3 tbsps. of Parmesan cheese
- ⅛ lb. of butter
Preparation: Trim off the skin and fat, pound, salt and pepper the cutlets. Heat some butter and dip each cutlet into it, then into a mixture of roll crumbs and Parmesan cheese. Now broil to a light brown on a broiler, which requires 5 minutes. Serve on a hot platter and pour the rest of the melted butter over them.