Cutlet: alternatives and connections

A steak of beef; a slice of beef broiled or suitable for broiling.

A diseased sheep, or its mutton.

One who broils, or cooks by broiling.

Excessively hot; as, a broiling sun.

A small piece of mutton or other meat roasted on a skewer; -- so called in Turkey and Persia.

To cut (meat) across for frying or broiling; to cut or slice and broil.

A piece chopped off; a slice or small piece, especially of meat; as, a mutton chop.

To prepare, as food, by boiling, roasting, baking, broiling, etc.; to make suitable for eating, by the agency of fire or heat.

The neck piece or scrag of mutton.

A European fish (Zoarces viviparus), remarkable for producing living young; -- called also greenbone, guffer, bard, and Maroona eel. A…

a quad with a square body; "since ‘em quad’ is hard to distinguish from ‘en quad’, printers sometimes called it a ‘mutton quad’"

a quad with a square body; "since ‘em quad’ is hard to distinguish from ‘en quad’, printers sometimes called it a ‘mutton quad’"

A ragout or fricassee of veal; a fancy dish of veal or of boned turkey, served as an entree, -- called also fricandel.

A dish made of fowls, veal, or other meat of small animals cut into pieces, and stewed in a gravy.

A mouthful that makes one retch; a choking bit; as, a gag of mutton fat.

A dish of veal, chickens, or other white meat, freed from bones, tied up, boiled, and served cold.

A leg of mutton.

A grated iron utensil for broiling flesh and fish over coals.