Broiled Cutlets
From The "Queen" cookery books: Entrees, 1901
This method is recommended for cooking cutlets for invalids.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.
Cut three cutlets, , t wo rather thinner than the third, which latter must I nicely trimmed ; tie the three together , and broil im over a clear, sharp fire till the outsides of the o outer cutlets are quite burnt, then lift them off, Darate them, and the centre cutlet will be found st cooked to perfection, and if served at once, th a carefully boiled and very floury potato
Cook this with the app: pantry check, scaling, and the assistant.