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Mutton Cutlets with Mashed Potatoes

Mutton Cutlets with Mashed Potatoes is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of mutton cutlets that are barbecued or grilled and served with mashed potatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Mutton Cutlets with Mashed Potatoes.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

6

Rating:

Tags : Mutton RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

MUTTON CUTLETS WITH MASHED POTATOES.

732. INGREDIENTS.—About 3 lbs. of the best end of the neck of mutton, salt and pepper to taste, mashed potatoes.

Mode.—Procure a well-hung neck of mutton, saw off about 3 inches of the top of the bones, and cut the cutlets of a moderate thickness. Shape them by chopping off the thick part of the chine-bone; beat them flat with a cutlet-chopper, and scrape quite clean, a portion of the top of the bone. Broil them over a nice clear fire for about 7 or 8 minutes, and turn them frequently. Have ready some smoothly-mashed white potatoes; place these in the middle of the dish; when the cutlets are done, season with pepper and salt; arrange them round the potatoes, with the thick end of the cutlets downwards, and serve very hot and quickly. (See Coloured Plate.)

Time.—7 or 8 minutes. Average cost, for this quantity, 2s. 4d.

Sufficient for 5 or 6 persons.

Seasonable at any time.

Note.—Cutlets may be served in various ways; with peas, tomatoes, onions, sauce piquante, &c.

Modern Redaction

Ingredients:

1.5kg best end of neck of mutton (should be well hung for tenderness)
salt and freshly-ground black pepper, to taste
mashed potatoes, to accompany

Method:

Trim the bones, if needed, then cut into cutlets of medium thickness. Shape these by sawing off the thick end of the chine bone then beat flat with a meat mallet before scraping the top end of the bone clean.

Cook cutlets either over a hot barbecue or under a hot grill for about 8 minutes, turning them frequently to ensure even cooking.

In the meantime, cook your potatoes, so that they are ready to mash at the same time as the meat is ready. Mash the potatoes with butter, seasonings and a little milk.

Mound the potatoes in the centre of a warmed serving dish. Season the cooked cutlets with salt and black pepper then arrange around the mashed potatoes, setting them upright with the cut end of the cutlet downwards and pointing out.

Serve immediately.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here.