Baked Mutton Cutlets

A historical recipe from The Dinner Year-Book, by Marion Harland (1883).

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A historical recipe

The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Trim neatly and put the bits of bone, skin, etc., on in a pint of cold water to stew down into gravy.
Pour a little melted butter upon the cutlets and set over hot water, fifteen minutes.
Then dip each in egg, next in rolled cracker, and lay in your dripping-pan with a very little water.
Bake rapidly, basting with butter and water.
When the gravy has boiled down to one cupful, strain into a saucepan;
season with pepper, salt, and tomato catsup.
Thicken with browned flour;
strain into it the gravy from the dripping-pan;
lay the chops carefully in a frying-pan, as being broad and easily managed.
Pour over them the gravy, simmer ten minutes;
arrange the chops upon a dish, and serve the gravy in a boat.