Recipe: Lamb Cutlets

Have a small forequarter of LAMB cut in pieces for serving; select the best pieces, trim, and skewer into shape. Season lightly with salt and pepper, dip in egg and crumbs, and fry in deep fat about seven minutes; or dip in flour, and sauté on each side about ten minutes; or broil on each side about five minutes. The rest of the forequarter can be used for fricassee, Scotch BROTH, croquettes, and many other dishes.

Better Meals for Less Money, by Mary Green (Year 1909)