Cutlets of Cooked Meat

Ingredients

• Twenty units of pounded meat
• .5 of pounded bacon or ham
• 1 unit minced onion
• 1 unit Espagnol sauce
• 1 of lemon juice
• 1 unit fresh bread crumbs
• 2 whole anchovies
• 1 unit yolk of egg

Method

1. 1

   Pound the meat with bacon or ham and minced onion.

2. 2

   Mix with Espagnol sauce, lemon juice, bread crumbs, and anchovies.

3. 3

   Pass through a sieve and add the yolk of egg.

4. 4

   Form into cutlets, dip in egg, crumb, and fry.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 181. The excerpt below is the record exactly as published.

Cutlets of Cooked Meat.— Twenty units of pounded meap .5 of pounded bacon or ham, J unit minced onion ; pound with 1 unit Espagnol sauce and 1 of lemon juice ; add 1 unit fresh bread crumbs and 2 whole anchovies. Put through the sieve, and 1 unit yolk of egg

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