Lamb Cutlets With Cucumber
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 1 ingredient
Cook safely
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- (Fr.— Cotelettes d'Agneau au Concombre.) Ingredients.— 8 or 9 cutlets from the best end of the neck, or 6 or 7 chops from the loin, i large or 2 small cucumbers, 3 o^s.
- of butter, £ of a pint of gravy, i egg, breadcrumbs, salt and pepper, butter or clarified fat for frying the cutlets.
- Method.
- — Peel the cucumber, remove the seeds, and cut it into £ inch dice.
- Heat the butter in a stewpan, put in the cucumber, season well with salt and pepper, cover closely, and let it cook very gently in the butter for nearly £ an hour, or until the pieces are tender but unbroken, then drain well.
- Trim the cutlets into a good shape, sprinkle both sides of them with salt and pepper, dip them in egg, crumb them, and then fry in hot butter or fat in a saute- or frying-pan until lightly browned on both sides.
- Arrange the cutlets neatly on a thin potato border, serve the cucumber in the centre, and pour the hot sauce round.
- Time.
- — To cook the cutlets, from 8 to 10 minutes.
- Average Cost, is.
- to is.
- 2d.
- per Ib.
- Sufficient for 6 or 7 persons.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander