Reform Cutlets
From Culinary jottings, 1885
Serve with mashed potatoes and puree de pois verts.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 202. The excerpt below is the record exactly as published.
ten nice neck chops, very neatly trimmed, in marinade all day. Towards cveninof Reform cutlets. i-r, .i i. • ^i i j litt them out, wipe them dry, and pro- ceed to bread-crumb them as laid down at page 67. In this case you must mix very finely minced ham with the crumbs at a proportion of half and half. When the time arrives, the cutlets must be very delicately fried in plenty of boiling fat
Cook this with the app: pantry check, scaling, and the assistant.