Skip to main content
Main

Plain Mutton Cutlet, From the Neck

A cutlet made from a rib of mutton neck, seasoned with coarse sea salt and broiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Plain Mutton Cutlet, From the Neck

Ingredients

Directions

Prepare

  1. Cut off a rib from the neck, ensuring it is the same thickness as a mutton chop.

  2. Remove the skin from each side of the bone and chop off the chine.

  3. Trim excess fat and scrape the end of the bone, leaving about ½ inch bare.

  4. Lightly beat the cutlet with the flat side of a chopper, then season with coarse sea salt.

Cook and serve

  1. Broil over a clear fire, turning four to five times for about 8 minutes.

  2. Serve immediately on a very hot plate.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Mutton
Forms the cutlet itself; its fat carries flavour and its meat gives the dish its chew.

The step that matters

Broil over a clear fire, turning four to five times. A clear, steady fire cooks the cutlet without soot or smoky bitterness. Turning it several times heats it evenly so the outside does not scorch before the centre is done.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes