Chicken Cutlets
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 10-15 minutes to fry. Probable cost: 2s. 6d. each chicken.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 358. The excerpt below is the record exactly as published.
Chicken Cutlets.— Cut into small neat joints a couple of young chickens, remove the skin and bones, and season each \i\ecc with salt, cayenne, and a little pounded mace ; then dii> it into egg, and strew thickly over it some finely-grated bread-crumbs. Put the bones, &c., into a saucepan, -with a carrot, an onion stuck with two cloves, a small piece of thin lemon-rind, a little salt, seven or eight pepper- corns, and a pint of water or stock, if at hand. Let these simmer gently for one hoiu- and a half, then strain the gravy, and thicken it with a little brown thickening, or failing this a little CHI ( 129 ) CHI flour and butter, and add a table -spoonful of mushioom ketchup, and a squeeze of lemon- juice. Keep the sauce hot. Fry the prepared cutlets in hot butter or lard
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