The recipe
Ingredients
Directions
Prepare
Take 3 cutlets from the neck of mutton.
Remove the fat from 1 cutlet and place it between the other 2 cutlets.
Press them together to hide the fat cutlet.
Tie the cutlets together with string.
Cook and serve
Broil over a strong fire for 10 minutes.
Cut the string and 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, cooking to a tender, browned meat.
- Fat from 1 cutlet
- Melts during broiling, adding moisture and rich flavour to the lean meat around it.
The step that matters
Pressing the cutlets together around the fat. The stacked cutlets must be packed tightly so they cook as one unit and the hidden fat stays enclosed. Loose layers can separate, dry out, or cook unevenly under the broiler.
“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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