Cornish Cutlets

Ingredients

• Twelve ounces of cold Meat
• One pound of Potatoes
• Two Eggs
• One tablespoonful of Ketchup or Worcester Sauce
• One teaspoonful of chopped Parsley
• Bread-crumbs
• A little chopped Lemon-rind
• Fat for frying
• Salt
• Pepper

Method

1. 1

   Cut the meat in rather thick slices, trim them into heart shapes, put them on a dish and sprinkle with salt, pepper, and parsley, pour over the ketchup or sauce.

2. 2

   Wash, peel, and boil the potatoes, dry them and rub through a sieve, beat up one egg and mix with the mash, season with pepper, salt, and add the lemon juice or a little grated nutmeg.

3. 3

   Cover well each slice of meat with mashed potatoes, shape and smooth with a knife.

4. 4

   Beat up the other egg, dip each cutlet in the egg, and crumb well; when set, egg and crumb again.

5. 5

   Have the fat ready, fry the cutlets a golden colour, drain on a cloth, dish up and garnish with crisp parsley.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 55. The excerpt below is the record exactly as published.

Cornish Cutlets. Ingredients. Twelve ounces of cold Meat. One pound of Potatoes. Two Eggs. One tablespoonful of Ketchup or Worcester Sauce. One teaspoonful of chopped Parsley. Bread-crumbs. A little chopped Lemon-rind. Fat for frying ; Salt and Pepper

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