Recipes > Meat > Mutton > Mutton Cutlets with Mashed Potatoes

Mutton Cutlets with Mashed Potatoes


  • about 3 pounds of the best end of the neck of mutton
  • salt and pepper to taste
  • mashed potatoes


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.

Time: 7 or 8 minutes.

Sufficient for 5 or 6 persons.

Seasonable at any time.

Note: Cutlets may be served in various ways; with peas, tomatoes, onions, sauce piquante, etc.


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The Book of Household Management (1861).

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