Bengal Cutlets

Ingredients

• Take veal, lamb, or a fowl, boned
• spread a little curdled milk or dye over each
• Mix a large teaspoonful of pounded green ginger
• or take a few pinches of dry ginger, and a spoonful of onions
• with black pepper, cayenne, and salt to the taste
• Mix all with an egg
• Have ready plenty of grated bread
• Melt 30ZS. of butter in a frying pan

Method

1. 1

   Fry the cutlets in butter until light brown.

2. 2

   Serve with fried parsley or sauce made from boiling bones with onion, salt, and pepper thickened with flour and butter.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 17. The excerpt below is the record exactly as published.

Bengal Cutlets. Take veal, lamb, or a fowl, boned; cut the cutlets and spread a little curdled milk or dye over each, and pat them well all over with a blunt chopper, almost to mincing, on both sides. Mix a large teaspoonful of pounded green ginger, or take a few pinches of dry ginger, and a spoonful of onions, with black pepper, cayenne, and salt to the taste. Mix all with an egg. When the cutlets are well patted, dip them or wet them all with the mixture. Have ready plenty of grated bread; roll the cutlets in it till well covered, forming them into a neat shape with the back of the knife. Melt 30ZS. of butter in a frying pan

Cook this with the app: pantry check, scaling, and the assistant.