LAMB CUTLETS AND FRIED POTATOES.
Cut eight cutlets from the neck of lamb, trim off nearly all the fat and skin, and scrape the top part of the bones quite clean ; after brushing the cutlets over with an egg, sprinkle them Avith breadcrumbs, and season with pepper and salt; then dip each one into clarified butter, sprinkle over a few more breadcrumbs, and fry over a quick fire, turning them when required. Lay them, before the fire to drain f then arrange them on a dish with fried potatoes, sliced thin, in the centre.
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https://paperspast.natlib.govt.nz/newspapers/TO18850523.2.30
Bibliographic details
Observer, Volume 7, Issue 337, 23 May 1885, Page 6
Word Count
94LAMB CUTLETS AND FRIED POTATOES. Observer, Volume 7, Issue 337, 23 May 1885, Page 6
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