Chicken Cutlets
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Can also be made with cold veal.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 33. The excerpt below is the record exactly as published.
CHICKEN CUTLETS. Season pieces of cold chicken or turkey with salt and pepper. Dip in melted butter; let this cool on the meat, and dip in. beaten egg and in fine bread-crumbs. Fry in but- ter till a delicate brown. Serve on slices of hot toast, with either a white or curry sauce poured around. Pieces of cold veal make a nice dish, if prepared in this manner. BEEF PATTIES. Chop fine some cold beef; beat two eggs and mix with the meat and add a little milk, melted butter, and Bait and pepper. Make into rolls and fry. JELLIED VEAL. Boil the veal tender, pick it up fine, put in a mold, add the water it was boiled in, and set it in a cold place; season with salt and pepper to taste; a layer of hard-boiled eggs improves it. 74 jIotheh's Cook Boos. RICE AND MEAT CROQUETTES. One cupful of boiled rice, one capful of finely-chopped cooked meat — any kind; one teaepoonfal of salt, a little pepper, two tablespoonf ula of butter, half a capful of milk, one egg.- Put the milk on to boil, and add the meat, rice and seasoning. When this boils, add the egg, veil beaten; stir one minute. After cooling, shape, dip in egg and crumbs, and fry as before directed. AMERICAN TOAST. To one egg thoroughly beaten, put one cup of sweet mOk and a little salt. Slice light bread and dtp into the mix- tore, allowing each slice tojibsorb some of the milk; then brown 011 a hot buttered griddle; spread with batter, and serve hot. MEAT AND POTATOES. Mince beef or mutton, small, with onions, pepper and salt; add a little gravy, pat into scalloped shells or small cups, making them three parts fall, and fill them np with potatoes mashed with a little cream, put a bit of butter on the top and brown them in an oven. BREADED SAUSAGES. Wipe the sausages dry. Dip them in beaten egg and bread-crumbs. Fat them in the frying-baskefc and plunge into boiling fat. Cook ten minutes. Serve with a garnish of toasted bread and parsley. HAM CROQUETTES. One onpfal of finely-chopped cooked ham, one of bread- crumbs, two of hot mashed potatoes, one large tablespoon- ful of batter, three eggs, a speck of Cayenne. Beat the Mother's Cook Book. 79 ham, Cayenne, batter, and two of the eggs into the potato. Let the mixture cool slightly, and shape it like croquettes. Boll in the bread-crumbs, dip in beaten egg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.