Mutton Or Lamb Cutlets A La Nelson
|Breadcrumbs||1 Cup (16 tbs)|
|Lean ham||4 Ounce|
|Cooked macaroni/Small tin spaghetti||3 Ounce|
|White sauce||1 Tablespoon|
Mince the ham finely and spread in a plate for dipping.
Trim the cutlets into neat shapes.
Dip each into beaten egg, then in the minced ham, then once more in the egg, and finally coat with breadcrumbs.
Melt the butter and when it is very hot put in the cutlets carefully.
Fry briskly on each side, and remove to a hot dish.
The macaroni or spaghetti should be ready and hot at this stage.
Put this in the middle of your dish, surrounded by the cutlets, and pour white sauce carefully into the centre.
Brown gravy should be served separately, with vegetables in season.