Kid Cutlets

Ingredients

• some cutlets from a loin of Kid
• salt, pepper
• beaten yolk of egg
• finely-grated breadcrumbs
• 2oz. of butter or clarified fat
• 2oz. of flour
• 1/2 table-spoonful of finely-chopped parsley
• 1 breakfast-cupful of water

Method

1. 1

   Dust cutlets with salt, pepper, and nutmeg, roll in egg and breadcrumbs.

2. 2

   Fry in hot fat until browned.

3. 3

   Drain on paper.

4. 4

   In a stewpan, fry flour with parsley, add water, boil.

5. 5

   Arrange cutlets on a dish, pour sauce in the center, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 183. The excerpt below is the record exactly as published.

Kid Cutlets. — Take some cutlets from a loin of Kid, and dust over with salt, pepper, and grated nutmeg ; roll them in beaten yolk of egg and then in finely-grated breadcrumbs, coating them well ; put a large piece of butter or clarified fat into a deep frying-pan, place it on the fire, and when boiling put in the cutlets and fry until nicely browned. As the cutlets are cooked, place them on a sheet of kitchen-paper to drain. Put 2oz. of flour into a stewpan with § table- spoonful of finely-chopped parsley, and salt and pepper to taste. Fry until it begins to brown, then dredge in | table- spoonful of flour, and stir for a few minutes longer over the fire, then pour in 1 breakfast-cupful of water

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