No. 937 — Minced Mutton Cutlets with Mashed Potatoes
English historical translation of Molokhovets recipe No. 937 from the 1901 Russian cookbook, retaining original methods and measures.
Take a mutton shoulder, cut off the flesh and pound it with the blunt end of a wooden mallet so that the sinews can be removed. Mince the meat.
Add two egg yolks, one spoonful of butter and half a French white loaf soaked in a glass of broth or water. Season with salt and pepper and mix thoroughly.
Form cutlets and leave them for one hour. Dip in beaten egg, coat with breadcrumbs and fry in melted butter.
Arrange on a serving dish and pour over a sauce made by thinning the butter in which the cutlets fried with broth. Serve with mashed potatoes, No. 627.
To provide
2 Russian pounds of mutton flesh and 2 egg yolks ½ French white loaf | Pepper, salt, 1 egg and 5–6 rusks 2 spoonfuls of butter |