Cutlets a la Minute
From A second Dudley book of cookery and other recipes, 1914
Quick cooking method for tender cutlets.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 41. The excerpt below is the record exactly as published.
CUTLETS A LA MINUTE mAKE some tender neck cutlets and trim them neatly. Put one ounce of butter into a saute pan over a clear fire ; remove the scum as it rises ; place the cutlets in the fat and grill quickly for two or three seconds until both sides are nicely browned ; remove the cutlets and pour away the fat. Put into the saute pan two table- 120 HOT MEAT DISHES spoonfuls of rich brown sauce ; season as usual, and add a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.