Dressed Cutlets
From The complete Indian housekeeper & cook, 1898
Dressed cutlets can also be grilled or warmed in the oven.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 187. The excerpt below is the record exactly as published.
Prepare and cook as for braised cutlets. \Vhen three-iiuarters done remove, and add to the sauce any seasoning preferred, such as herbs, minced ham, mushrooms, truffle, &c. Thicken with the yolks of eggs or cornflour in the proportions given in Miscellaneous. Cover the cutlets with this preparation, and put them aside to set. When cold and firm, egg and crumb, and fry carefully in boiling fat. A frying biusket must be used, otherwise the cutlets in handling lose their shape. There are many varieties of dre.ssed cutlets, according to the sea.soning put into the sauce. One of the best is with celery, by using a dressing of very stiff white sauce seasoned with celery, and dre.ssing the cut- lets round a puree of celery made very thick. But the variety of dishes to be made in this way is only limited by the ingenuity of the cook. Dressed cutlets
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Cook this with the app: pantry check, scaling, and the assistant.