Cornish Cutlets

Ingredients

• about one pound of tender cold meat
• one pound of potatoes
• one tablespoonful of mushroom ketchup
• one teaspoonful of chopped parsley
• half a teaspoonful of breadcrumbs
• two eggs
• lemon juice
• fat for frying
• salt
• pepper

Method

1. 1

   Cut meat into slices, season with salt, pepper, and parsley, and pour over ketchup.

2. 2

   Boil, peel, and mash potatoes, mixing in one beaten egg and seasoning.

3. 3

   Cover meat with mash, shape, dip in beaten egg, crumb, and fry until golden.

4. 4

   Drain and garnish with fried parsley.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 46. The excerpt below is the record exactly as published.

BOUT one pound of tender cold meat, one pound of potatoes, one tablespoonful of mush- room ketchup, one teaspoonful of chopped parsley, half a teaspoonful of breadcrumbs, two eggs, chopped, lemon juice, fat for frying, salt and pepper. Cut the meat into slices a quarter of an inch thick ; trim them cutlet shape. Put the slices on a dish and sprinkle with salt, pepper and parsley and pour over the ketchup. Wash, peel and boil the potatoes ; dry them and rub through a sieve ; beat up one egg and mix with the mash ; season with salt and pepper ; add the lemon juice or a little grated nutmeg. Cover well each slice of meat with mashed potatoes ; shape and smooth with a knife ; beat up the other egg ; dip each cutlet in the egg and crumb well. When set, egg and crumb again. Fry the cutlets in hot 134 CORNISH CUTLETS HOT MEAT DISHES fat a golden colour ; drain on a cloth ; dish up and garnish with fried parsley. BEEF HASH BOURGEOIS /~YNE pound of cold beef (sirloin, ribs or top side), four ounces of fresh or preserved mush- rooms, two ounces of cooked ham, two finely chopped shallots, one ounce of butter, one gill of half-glaze sauce, half a gill of tomato puree, seasoning, four potatoes cut in slices parboiled and fried in butter. Cut the meat into neat square slices about one inch in size ; cut the mushrooms into thin slices and the ham into dice. Fry the shallots in the butter without browning ; then add the ham and allow to fry a little, then the mushrooms ; lastly, add the meat and stir the whole carefully over the fire for a few seconds ; moisten with the brown sauce and tomato puree ; season with salt, pepper

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