Fowl Cutlets
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 30 minutes. Serves 3-4.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 539. The excerpt below is the record exactly as published.
Fowl Cutlets. — Bone a fresh young fowl ; separate the wings, legs, and merrythought ; pick out all the meat from the inferior parts, mince it, and season with pepper, salt, and chopped lemon-peel. Put it in a mortar, and smooth to a paste, with a small quantity of gravy
Cook this with the app: pantry check, scaling, and the assistant.