Fried Fillets
From The Dudley book of cookery and household recipes, 1909
They spoil if allowed to stand.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 8. The excerpt below is the record exactly as published.
your cutlet bat and flatten the fillets. Place the fillets in a dish, season with salt and a little pepper. Pour thin cream over them and let them remain till evening. When about to fry free them with the hand from the cream, and dip them into flour. Then fry them in clean fat, not too hot. They should be of a golden colour. They should be served immediately on a silver grill or drainer, and dished with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.