Name: Mutton Cutlets, to Prepare
Ingredients: Neck of mutton; Coarse sea salt (formerly 'bay salt')

Mutton Cutlets, to Prepare

Ingredients

Neck of mutton
Coarse sea salt (formerly 'bay salt')

Directions

Select the best end of a neck of mutton.
Saw off the chine bone and the ends of the rib bones.
Divide the meat into cutlets about 4 inches long.
Scrape the ends of each bone bare to about 1 inch deep.
Beat the cutlets slightly with a wetted rolling pin or chopping knife for a better shape.
Trim nearly all the fat off the cutlets.
Use the trimmed fat for frying or making pastry and cakes.
Boil down the lean parts for gravy.

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.