|
Ingredients
|
For 4
|
For 100
|
|
Mutton
|
500gms
|
12.5kg
|
|
Parsley
|
a few springs
|
30gms
|
|
Eggs
|
1
|
12
|
|
Breadcrumbs
|
55gms
|
900gms
|
|
Worcester sauce
|
5ml
|
115ml
|
|
Pepper
|
a pinch
|
15gms
|
|
Salt
|
a pinch
|
15gms
|
|
Fat to fry (absorption)
|
30gms
|
380gms
|
|
Macaroni
|
30gms
|
115gms
|
|
Refined flour
|
30gms
|
380gms
|
|
Butter
|
30gms
|
380gms
|
|
Milk
|
145ml
|
1.75litre
|
Prepare panada (thick white sauce). Boil and mince meat. Add
seasoning and Worcester sauce. Add to panada. Spread mixture on to a plate.
When cool divide into even portions. Form into cutlets. Coat with egg and
crumbs inserting a piece of macaroni at one end. Fry in deep fat until golden.
Drain and serve hot. Serve garnished with parsley.
