Fowl Cutlets
From Virginia Cookery-book, 1884
Serves 6
Serve with brown gravy.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 50. The excerpt below is the record exactly as published.
Fowl Cutlets. Bono a f ull-gfown pullet, and from the flesh off the legs, wings, breast, and merry bone make six cutlets thus: Flat- ton and give them a good shape. Take the remainder of the fowl, including the liver, and pound it up in a mortar for a force-meat, adding to it a pinch each of pepper and salt, with a spoonful of gravy; brush the cutlets over with egg ; spread the force-meat over them, and then brush VIBOmU COOKERY-BOOK. » again with egg ; cover with bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.