Resurrection Cutlets

Ingredients

• the leaves of a white cabbage
• fat bacon
• lean mutton
• two eggs
• some breadcrumbs
• moisten with brown gravy
• a little grated Parmesan

Method

1. 1

   Boil cabbage leaves in salted water for 25 minutes.

2. 2

   Prepare forcemeat with bacon, mutton, pepper, salt, onions, mushrooms, eggs, and breadcrumbs.

3. 3

   Place forcemeat in cabbage leaves, fold, and boil quickly.

4. 4

   Sprinkle with Parmesan and serve.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Resurrection Cutlets Take the leaves of a white cabbage ; boil them in salted water for twenty-five minutes. Prepare some forcemeat composed of fat bacon and lean mutton ; season with pepper and salt and add a pinch of onions, some chopped mushrooms, two eggs, and some breadcrumbs ; moisten with brown gravy ; put in each leaf a tablespoonful of the forcemeat, fold into a flat round shape, place them in a stewpan with a little butter, with which baste them and boil quickly ; when done sprinkle over a little grated Parmesan

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