Indian Cutlets

Ingredients

• seven or nine cutlets for a good-sized dish
• two ounces of butter
• lemon juice
• a teaspoonful of curry powder
• a dessertspoonful of cocoa-nut
• a dessertspoonful of curry powder
• a tablespoonful of rice flour
• a quarter of a pint of cream
• two apples, peeled, cored, and finely chopped
• two onions prepared and chopped

Method

1. 1

   Trim and scrape cutlets, rub with lemon juice and curry powder, brush with beaten egg, coat in breadcrumbs.

2. 2

   Fry in melted butter for 7-10 minutes.

3. 3

   Serve with a sauce made from butter, apples, onions, lemon juice, chutney, cocoa-nut, curry powder, rice flour, and cream.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 56. The excerpt below is the record exactly as published.

Indian Cutlets. Take seven or nine cutlets for a good-sized dish. Cut from the back ribs ; trim them neatly ; scrape the bone quite clean about an inch from the top. Rub each one over with lemon juice, then sprinkle over a little curry powder ; brush them all over with a beaten egg ; toss them in a sheet of paper containing breadcrumbs. Put two ounces of butter in a pan. When it is melted and quite hot, fry the cutlets on both sides from seven to ten minutes. Place in the DOMESTIC COOKERY. 97 centre of a hot dish a mould of rice. Arrange the cutlets neatly round the mould, and pour over the following sauce : — Put into a saucepan one ounce of butter. When it is melted add two apples, peeled, cored, and finely chopped; also two onions prepared and chopped. Cook these till soft. Next add the juice of half a lemon, a tea- spoonful of chutney, a dessertspoonful of cocoa-nut, a dessertspoonful of curry powder, a tablespoonful of rice flour. Rub all through a sieve ; put the pulp into a pan ; add to it a quarter of a pint of cream

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