Cold Meat Cutlets

Ingredients

• cold beef, mutton, or lamb
• a little oil
• vinegar
• finely-chopped parsley
• tarragon
• some potatoes
• a very slight sprinkling of pepper
• salt
• nutmeg
• beaten egg
• bread-crumbs
• boiling fat

Method

1. 1

   Cut cold meat into cutlet shapes and soak in oil, vinegar, parsley, and tarragon for an hour.

2. 2

   Boil and mash potatoes with seasoning.

3. 3

   Roll potatoes around meat, brush with egg, coat in breadcrumbs, and fry in boiling fat.

4. 4

   Drain and serve.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 27. The excerpt below is the record exactly as published.

Cold Meat Cutlets Cut thickly, as nearly aspossiblein the form of cutlets, portions of either cold beef, mutton, or G 9o PLAIN COOKING lamb. Place these in a pie-dish, pouring over them a little oil and vinegar, some finely - chopped parsley and tarragon. These slices must remain in soak for quite an hour. Boil some potatoes, and mash them through a sieve, adding a very slight sprinkling of pepper, salt, and nutmeg, and let them get cold. Flour a board, and roll the cold potatoes upon it. Cover smoothly the slices of meat separ- ately, brush over with beaten egg, and roll in bread-crumbs, and fry in a deep pan in plenty of boiling fat

Cook this with the app: pantry check, scaling, and the assistant.