Regency Dish: Lamb Cutlets with Cucumbers

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Lamb Cutlets with Cucumbers TAKE the bone from a loin of lamb cut it into chops beat them flat with a chopper and trim off some of the fat Pass them with a piece of fresh butter chopped parsley thyme eschallots le mon juice and pepper and salt When three parts done put them on a dish and when nearly cool egg breadcrumb and fry them in boiling lard till of a light brown colour Drain them dry place them round each other in the dish and serve them up with the cucumber sauce in the center NB In the same manner may be done mutton and veal cutlets

Recipe appeared in The Art of Cookery Made Easy and Refined
Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Tables of the Nobleman, Gentleman, and Tradesman (1802).

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