Italian Cutlets
From The book of plain cooking, 1904
Cold under-done beef can be used.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 21. The excerpt below is the record exactly as published.
Italian Cutlets Cut fillet of beef into small pieces, and have ready some finely-grated bread-crumbs, to which has been added a shalot and some minced parsley and a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.