Cutlets a la Reform
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 39. The excerpt below is the record exactly as published.
Cutlets a la Reform. Take some nice-shaped cutlets from the back ribs ; scrape the bone quite clean about one inch from the top, and trim off all the fat ; toss each one in a beaten egg, with a little pepper and salt in it, then in a sheet of paper containing bread crumbs. Put two ounces of butter into a saucepan ; when the smoke rises from it, put in the cutlets and fry them a nice golden colour, seven to ten minutes, according to thickness. Keep them hot while you prepare the chips. Cut some white turnips and the red part of a carrot in thin strips j boil them separately. Fry some thin strips of ham the same size as the vegetables. Place these in the centre of the dish, and the cutlets, with frills in the top of bone, neatly round the reform chips : then pour round the following sauce : — Put into a stewpan two ounces of butter, one ounce of lean ham, finely cut up, with a small piece of turnip, carrot, onion, celery ; a bay leaf, a sprig of parsley, thyme, a blade of mace, twenty peppercorns, a wineglass of vinegar, half a wineglass of ketchup, Harvey’s sauce, one teaspoonful of anchovy sauce, one pint of brown stock, three teaspoonfuls of red currant jelly
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