Reform Cutlets

Ingredients

• Have ready a sauce made of i pint of stock
• a teaspoonful of tomato sauce
• a teaspoonful of chilli vinegar
• a teaspoonful of Reading sauce
• a little sugar
• a little pepper
• and a little salt
• the whites of 2 hard-boiled eggs
• some carrots cut in strips
• a little ham in strips
• ditto gherkin

Method

1. 1

   Prepare mutton cutlets as usual.

2. 2

   Make a sauce with stock thickened with arrowroot, adding tomato sauce, chilli vinegar, Reading sauce, sugar, and seasoning.

3. 3

   Lay colored strips of carrots, egg whites, ham, and gherkin on the cutlets, and chop the rest into the sauce.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 24. The excerpt below is the record exactly as published.

Reform Cutlets. Mutton cutlets dressed in the usual way. Have ready a sauce made of i pint of stock, thickened with arrowroot; add a teaspoonful of tomato sauce, a teaspoonful of chilli vinegar, a teaspoonful of Read- ing sauce, a little sugar and a little pepper and salt. Then have some carrots cut in strips and the whites of 2 hard-boiled eggs in strips, also a little ham in strips, and ditto gherkin

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