Cutlets A La Reform
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 26. The excerpt below is the record exactly as published.
CUTLETS A LA EEFOEM. . Cutlets Pepper and salt Stock Port wine Butter Mushrooms Mode. — Prepare and cook your cutlets as in recipe No. 129 ; make a rich sauce as follows : — Have some good stock or make some with gravy beef, boil some herbs with the beef, fry some flour in the butter (according to the quantity required), for one pound of cutlets, say, to a tablespoonful of butter put in sufficient flour to make a thick paste^ fry a nice brown, then add the stock (about half a pint), one glass of port wine, pepper and salt, chop up the mushrooms and add to the sauce. This sauce needs to be fairly thick ; pour it over the cutlets and serve with mashed potatoes. 134_CUTLETS AND PIQUANTE SAUCE. 1 lb. cutlets A little gravy i cupful mixed pickles A teaspoonf ul brown sugar Flour. Mutton Entrees, Mode. — Prepare your cutlets and serve with, the fol- lowing sauce : — If cold cutlets, you can stew them in the sauce, which I think improves them. Have about half a pint of stock
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