EARLY SUMMER DISH
LAMB CUTLETS WITH GREEN PEAS. Take four lamb cutlets, one egg white, breadcrumbs, one and a-half gills brown sauce or thick gravy, seasoning, butter or dripping for frying, green peas. Prepare the cullets. Beat up the egg and brush them over with it. Coat each with breadcrumbs. Melt the dripping in a pan, and when hot put in the cutlets and fry them a golden brown on both sides. Place on a hot dish with the bone to the left. Melt about two ounces of butter in a saute pan and saute the peas in it. Heat the brown sauce or gravy and strain round the cutlets. Heap the peas on each side of the cutlets. Put on the cutlet frills and serve as an entree garnished with sprigs of parsley and,, if liked, small bacon rolls.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19391207.2.98.7
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Wairarapa Times-Age, 7 December 1939, Page 10
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140EARLY SUMMER DISH Wairarapa Times-Age, 7 December 1939, Page 10
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