Lamb Cutlets
Cut the cutlets from the loin and trim them nicely, removing the skin, and most of the fat. Scrape the bone, and cut it short. Grate plenty of stale bread, and mix it with some minced sweet marjoram, seasoned with salt and pepper. Have ready a small deep dish of light beaten egg, flavored with grated nutmeg and fresh lemon-peel, grated fine, the thin yellow rind only. Put some nice lard or beef-dripping into a hot frying-pan, and when the lard boils is the time to put in the cutlets. Dip every cutlet separately into the beaten egg. Then into the bread-crumbs, &c. Repeat this a second time both with the egg and bread. The cutlets will be found much better for the double immersion. Then lay them separately in the boiling lard, and fry them well. One cutlet must not be laid on the top of another. When done, dish them and send them to table very hot, with some currant jelly to mix with the gravy. This is a fine breakfast dish or for a small dinner.
Instead of frying, you may broil them. Dip each cutlet twice into the egg and twice into the crumbs, and cover each with clean writing paper, cut of a convenient shape, and secured with pins or packthread, the paper being twisted round the end of the bone. Broil them in the papers, which must be taken off before the cutlets go to table.