Braised Cutlets
From The complete Indian housekeeper & cook, 1898
Cutlets can be served with various garnishes and sauces.
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 186. The excerpt below is the record exactly as published.
lay the cutlets in any kind of seasoning^ for an hour. Then place in a stewpan with some butter or fat. Fry brown on both sides ; sprinkle over a little flour, fry for a minute or two, then add sufficient stock to cover and braise for half-an-hour. Cutlets done this way are the foundation of many dishes called by different names according to the garniture anil sauce with which they are served. 7- Cutlets, Dressed. — Prepare and cook as for braised cutlets
Cook this with the app: pantry check, scaling, and the assistant.