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Listed in: Meat / Lamb and Mutton
Thick slices from leg of mutton
Onions
2 tablespoons chopped onion
Speck pepper
Speck nutmeg
Oil and vinegar
Bread crumbs
Celery salt, pepper
Minced parsley
Egg (beaten)
Cut some rather thick slices from a cooked leg of mutton, remove the fat and skin and trim them so that they will be even m size. About an hour before they are required place them in a deep dish with slices of onions between the pieces, a little black pepper and a little nutmeg sprinkled over them. Cover with oil and vinegar mixed together in the proportion of three tablespoons of oil to one of vinegar. Season a small quantity of fine white bread crumbs with celery salt and pepper, and mix them with chopped onion and minced parsley. Take the pieces of meat from the vinegar and oil, wipe them, dip into beaten egg, then into bread crumb mixture, covering thickly with the crumbs. Then set them away for twenty minutes to allow the crumbs to partially dry. Fry quickly in deep fat. Drain and serve.
Time in cooking, 3 minutes each. Temperature of fat, 365°
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