Minced Cutlet (Beef)

Ingredients

• half a pound of cold roast beef
• the breadcrumbs
• some highly seasoned boiling stock
• some salt
• some pepper
• some cayenne
• a little nutmeg
• half a well-beaten egg
• some flour
• some dry breadcrumbs
• a little chopped parsley
• finely-minced onion

Method

1. 1

   Pass beef through a meat chopper, add moistened breadcrumbs, seasonings, and mix.

2. 2

   Form into cutlets, dip in egg, cover with seasoned breadcrumbs, let stand, then fry in boiling fat.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 111. The excerpt below is the record exactly as published.

fine dry breadcrumbs, fry them at once in plenty of boiling fat. Take care the bread does not become more than a golden brown, and after draining it on paper, remove the portion from each round which was marked with the small cutter, and fill up the little cases thus formed with the prepared mince. Have ready a little pow- dered parsley, scatter this over the surface of the mince and serve the patties at once. Fillet of Beef with Shrimps. Cut one pound of fillet of beef into neat square pieces of medium thickness, brush them over with oiled butter, sprinkle them with black pepper and a little cayenne, and grill them over a clear fire. Boil some rice in some weak stock until it is quite tender and the liquid has been absorbed; season it with salt and pepper, add a piece of butter to it, and mold it on a hot dish into a smooth border, and dish up the fillets on it. Make half a pint of thick brown sauce, flavor it with a little tomato catsup, add a squeeze of lemon juice and a few drops of carmine to it, and pour half of it into a small saucepan ; then stir in a quarter of a pint of pickled shrimps. As soon as they are thoroughly hot, place about a teaspoonful of the sauce and shrimps in the middle of each fillet and scatter a little chopped parsley over the top. Fill up the middle of the rice border with fried potatoes, and pour the remainder of the sauce round the dish. Hashed Beef. Chop two pounds of underdone beef with a quarter of a pound of suet and two onions, flavoring with pepper, salt, and parsley. Mix well with half a cupful of breadcrumbs and moisten with a cupful of stock. Place the whole in a dish or mold and cover with breadcrumbs moistened with a spoonful of lemon juice. Bake until well browned, and serve with mashed potatoes. Hashed Beef. (Another Method.) Chop together two pounds of lean beef and a quarter of a pound of suet, and add two minced onions and a sprinkling of pepper, salt, and chopped parsley. Thoroughly mix with these half a cupful of breadcrumbs and a cupful of clear stock. Pour the whole into a mold or bowl and sprinkle thickly with crumbs, pouring over them a teaspoonful of lemon juice. Let STANDARD COOKERY. 161 the whole bake until thoroughly done, and then turn it out on a dish with a border of mashed potatoes. Minced Cutlet (Beef). Pass half a pound of cold roast beef through a meat chopper, then add the breadcrumbs which have been moistened with some highly seasoned boiling stock, and then beaten to a paste — some salt, pepper, cayenne, and a little nutmeg. Moisten the mince with the thick brown sauce and half a well-beaten egg and spread it on a dish to get cold. Take a small portion of the mince at a time and form it into the shape of cutlets on a floured board. When all are ready dip the cutlets into beaten egg and then cover them with dry breadcrumbs which have been well seasoned with salt and pepper, and mixed with a little chopped parsley and finely- minced onion

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