Evening Republican, Volume 20, Number 216, Rensselaer, Jasper County, 8 September 1916 — Mutton Cutlets a la Italienne. [ARTICLE]

Mutton Cutlets a la Italienne.

Cut off cutlets from the best end of a neck of mutton, trim them, and remove all superfluous fat. Make a seasoning of finely chopped mushrooms, bread crumbs, chopped parsley, a sprinkle of mixed herbs, a little shredded shallot, and a grate of lemon peel. Dip the cutlets in egg, then mask them with the mixture, dip them in egg and bread crumbs and fry them. Drain them on kitchen paper, place them on a hot dish round a mound of mashed potato, and pour a well-flavored brown gravy round them.