Cutlets

Ingredients

• Butter 2 oz.
• Beat an egg
• a small saltspoonful of salt
• a pinch of pepper
• some bread crumbs

Method

1. 1

   Saw off the chine bone and cut the cutlets, giving a bone to each.

2. 2

   Trim away the fat, leaving a small piece.

3. 3

   Scrape the ends of the bones.

4. 4

   Dip the cutlets into the beaten egg mixed with salt and pepper, then into the bread crumbs.

5. 5

   Heat the butter in a frying pan, lay in the cutlets, and cook for about ten minutes, turning carefully when browned.

6. 6

   Serve with mashed potatoes or vegetables.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 26. The excerpt below is the record exactly as published.

Butter 2 oz. Or Clarified fat. Saw off the chine bone, and (if the neck is cut in a manner that requires it) the end of the rib -bones. Cut the cutlets, giving a bone to each cutlet. If the appearance of the dish is not of great importance, the cutlets can be cut more economically by forming more cutlets out of two bones of the neck. In this manner two cutlets will have bones, while one will be without. Trim away the greater part of the fat, leaving only a very small piece round the lean part of each cutlet. Scrape the ends of the bones. Have ready some bread crumbs. Beat an egg on a plate, add a small saltspoonful of salt, and a pinch of pepper

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