The recipe
Ingredients
Directions
Prepare
Trim the fat from one cutlet.
Place the trimmed fat between the other two cutlets.
Press the cutlets together to hide the fat cutlet from sight.
Tie the cutlets together.
Cook and serve
Broil the tied cutlets over a strong fire for 10 minutes.
Remove the string.
Serve the middle cutlet on a hot dish, sprinkled with coarse sea salt.
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 cutlets
- Form the main body of the dish, providing lean meat that browns and cooks through over the fire.
- Fat from 1 cutlet
- Melts during broiling, basting the surrounding meat and keeping the middle cutlet moist and rich.
The step that matters
Tie the cutlets together firmly. Pressing and tying the cutlets around the fat keeps the fat enclosed. If the bundle is loose, the fat can slip out or the cutlets can separate, so the fat will not baste the meat evenly during broiling.
“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.
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