Durham Cutlets

Ingredients

• ^ 11). of cold meat
• I oz. of butter
• I teaspoonful of .salt
• I teaspoonful of parsley
• I i-'gg-
• I I oz. of flour
• I J pt. of stock
• I teaspoonful of pepper
• I teaspoonful of ketchup
• 1 lot fat to fry
• Breadcrumbs

Method

1. 1

   Chop meat and parsley, melt butter, add flour, then stock gradually, stirring until it thickens.

2. 2

   Add meat, parsley, salt, pepper, and ketchup.

3. 3

   Cool, form into cutlets, brush with egg, coat with breadcrumbs, and fry until golden.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 51. The excerpt below is the record exactly as published.

DURHAM CUTLETS. ^ 11). of cold meat. I oz. of butter, i teaspoonful of .salt. I teaspoonful of parsley. I i-'gg- I I oz. of flour. I J pt. of stock. I teaspoonful of pepper. I teaspoonful of ketchup. 1 lot fat to fry. Breadcrumbs

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