Baked Brinjar Cutlets
From Anglo-Indian cookery at home, 1895
Chillies can be added to taste.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 10. The excerpt below is the record exactly as published.
Baked “Brinjar’ Cutlets . — Prepare a pound of minced meat as if for above cutlets. Take j’ix good sized “Brinjals” or egg vegetables, and boil them in salt and water. Divide them evenly — stalks and all — with a sharp knife ; carefully scoop out the insid'^, which mix with your meat, and fry together for five minutes. Now refill the “ Brinjals ” with the mixture ; dust with flour, and either bake in a slow oven or fry in “ ghee ” or butter. Grreen chillies or capsicums, finely chopped
Cook this with the app: pantry check, scaling, and the assistant.