Fish Cutlets
From The Cook County cook book, 1912
Serves 1
Use firm-fleshed fish.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 148. The excerpt below is the record exactly as published.
FISH CUTLETS.— Mince cold fboiled or baked salmon, had- dock, cod, or any other firm-fleshed fish. Season to taste, and mix well with a little rich drawn butter, made quite thick with corn starch. Spread upon a broad platter, and when stiff, cut into the desired shape with a "tin" form. Roll in fine crumbs, then into egg, and in cracker crumbs again. Leave on the ice to get firm, and fry in deep boiling cottolene, or other fa
Cook this with the app: pantry check, scaling, and the assistant.