Egg Cutlet

Ingredients

• a hard hoiled egg
• a slice or so of bacon left over
• a gill of melted butter
• a spoonful or two of cooked peas
• a little cold sweetbread
• a little cold brains
• a little cold tongue

Method

1. 1

   Stir all ingredients together over the fire until well blended, then let cool.

2. 2

   Shape into cutlets with floured hands, dip in beaten egg, then in breadcrumbs, and fry in boiling fat until golden brown.

3. 3

   Serve with fried parsley.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 65. The excerpt below is the record exactly as published.

egg cutlet, for which you require a hard hoiled egg, a slice or so of bacon left over from the morning's breakfast, a gill of melted butter from the previous night’s dinner, a spoonful or two of cooked peas, asparagus cut up, or mush- rooms, according to what you have over, and a little cold sweetbread

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