Durham Cutlets

Ingredients

• i oz. butter
• i oz. flour
• i gill stock or milk
• salt
• pepper
• egg
• crumbs
• l lb. cooked meat
• i tablespoonful of breadcrumbs
• i teaspoonful of ketchup
• macaroni

Method

1. 1

   Make panada with butter, flour, and stock, add chopped meat (freed from fat and gristle), crumbs, and seasoning.

2. 2

   Spread on a plate to become firm.

3. 3

   Divide into seven or eight.

4. 4

   Roll into balls, then form into cutlets, egg and crumb.

5. 5

   Fry in hot fat.

6. 6

   Fry a small piece of macaroni for each cutlet.

7. 7

   Make a hole with a skewer and insert it into the end of each cutlet.

8. 8

   Dish in a circle and garnish with fried parsley.

9. 9

   Serve with brown or tomato sauce.

As published

This recipe was extracted from Berridge House recipe book (1910), page 26. The excerpt below is the record exactly as published.

Durham Cutlets i oz. butter, i oz. Hour, i gill stock or milk, salt and pepper, egg and crumbs, l lb. cooked meat, i tablespoonful of breadcrumbs, i teaspoonful of ketchup, macaroni. Method. — Make panada with butter, flour and stock, add chopped meat (freed from fat and gristle), crumbs and seasoning. Spread on a plate to become firm. Divide into seven or eight. Roll into balls, then form into cutlets, egg and crumb. Fry in hot fat. Fry a small piece of macaroni (one and a half inch long) for each cutlet. Make a hole with a skewer and insert it into end of each cutlet. Dish in a circle and garnish with fried parsley. Serve with brown or tomato sauce. Croquettes. | lb. cold meat, i oz. butter, i oz. flour

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