Chicken Cutlets
From Common-sense papers on cookery, 1880
Use a moderate-sized fowl for both cutlets and rissoles.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 33. The excerpt below is the record exactly as published.
chicken cutlets, white as snow, with little small green and red leaves in the centre of each, about half an inch long, and a little red lobster-claw representing the bone, served in a silver dish, with aspic jelly piled up in the centre. Another entrde of eggs and spinach — always a pretty- looking dish — some lobster cutlets, and some rissoles. Next a haunch of mutton — i.e., a small roast leg of mutton cut outside the room haunch-fashion, parallel with the bone — and red-currant jelly handed with it. 84 Common-sense Cookery. In small households, where a large quantity of cold meat is undesirable, this is far preferable to a large haunch, and of course it is exactly the same thing, so far as taste and appearance are concerned, when cut. Next, by way of game, have some roast larks, served up in little paper cups containing a rich forcemeat. Only one fowl
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Cook this with the app: pantry check, scaling, and the assistant.