Roebuck, Cutlets
From Cassell's dictionary of cookery, 1892
Serves 2
Time to broil: 10 to 12 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1587. The excerpt below is the record exactly as published.
Roebuck, Cutlets of .—Divide a neck of roebuck into cutlets, trim them neatly, flatten with a cutlet bat, and season with pepper and salt. Dip the cutlets first into clarified butter, and afterwards into bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.