Cutlets with Curry Mixture

Ingredients

• two packets of Edwards's tomato soup
• one dessertspoonful of best mild curry powder
• an onion
• one clove of garlic (chopped very fine)
• add salt to taste
• two well-beaten eggs
• breadcrumb them
• decorate with green parsley

Method

1. 1

   Bind the mixture with the eggs, form into cutlet shapes, egg and breadcrumb them, and fry until a nice color.

2. 2

   Drain on a sieve before the fire to remove excess fat.

3. 3

   Serve on a stand of mashed potatoes.

Nutrition per serving

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 93. The excerpt below is the record exactly as published.

two packets of Edwards's tomato soup, one dessertspoonful of best mild curry powder, an onion, and one clove of garlic (chopped very fine) ; add salt to tavste, bind the mixture with two well-beaten eggs, form them into cutlet shape, egg and breadcrumb them, and fry a nice colour ; drain, on a sieve before the fire, of all super- fluous fat. Dish neatly on a stand of mashed potatoes, and decorate with green parsley. Tomato sauce may be served with these cutlets, but most people prefer them as they are. Cutlets with Curry Mixture

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