Cutlets

Ingredients

• 2 oz. of fat
• a border of spinach or potatoes
• some brown or tomato sauce
• one or two thin shoes of lemon

Method

1. 1

   Melt fat in a frying pan until smoking hot.

2. 2

   Fry cutlets slowly until browned, about 10-12 minutes.

3. 3

   Drain on paper.

4. 4

   Serve on a border of spinach or potatoes, with sauce around and lemon slices between cutlets.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 377. The excerpt below is the record exactly as published.

cutlets with this, and then bread-crumb them. Press the bread-crumbs well on with a knife, re- shape the cutlets neatly, and lay them on a tin or dish with double paper under them ready for frying. Have the bacon cut in thin slices, remove all rind and rust from it, and roll it up into neat little rolls. Place these on a skewer, and cook them on a tin in the oven for about 10 minutes while the cutlets are being fried. To Cook the Cutlets. — Melt about 2 oz. of fat in a frying pan, and make it smoking hot. Place the cutlets carefully into this, and fry them rather slowly, first on one side and then on the other, until they are nicely browned. They will take from 10 to 12 minutes to cook. Lift them out on to the paper again, and let them drain for a minute or two. To Serve the Cutlets. — Make ready a border of spinach or potatoes (see Recipe 543) on a hot dish, and dish the cutlets along the top, one leaning against the other. Pour some brown or tomato sauce (see Sauces) round, and place the rolls of bacon in the centre or round the sides. Cut one or two thin shoes of lemon

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