Sarie Cutlets

Ingredients

• Half a pint of pearl-barley
• three pints of cold water
• one tablespoonful of chopped parsley
• one teaspoonful of herbs (mixed)
• rind and juice of half a lemon
• half a teaspoonful of ragout seasoning
• one ounce of breadcrumbs
• one egg
• salt
• pepper

Method

1. 1

   Soak the barley overnight in the water.

2. 2

   The next morning put it in a saucepan on the fire with the herbs, lemon-peel chopped fine, and the seasoning; simmer for four hours, stirring often.

3. 3

   Draw the pan from the fire, and stir in the lemon-juice, breadcrumbs, and egg well beaten.

4. 4

   Place it on the fire again for fifteen minutes to set the egg, stirring all the time to prevent burning.

5. 5

   Pour the mixture an inch thick on a dish to cool.

6. 6

   When cold and firm, cut it out in the shape of veal cutlets, egg and breadcrumb them, and fry in a frying-pan with butter until a nice brown colour.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 18. The excerpt below is the record exactly as published.

pepper and salt and the remaining butter, and set the basin aside. When the mixture is cold and firm, take out rather more than a dessert- * A scrip with herbs andfr^it supplied^ And water from the spring.* Goldsmith. 75 ENTRIES. * Whilst with logs Crackled thefire^ and seenCd the very pot spoonful at a time ; mould it into good-sized balls. Egg and breadcrumb, and fry in a basket as for * Savoury Cones.' Savours Cones* ID* Three ounces of Carolina rice, one pint of milk, two ounces of butter, one onion, one tomato, a teaspoonful of chopped sage, one ^ZZ^ pepper and salt. Boil the rice in the milk until it is soft and has absorbed the milk. Chop the onion fine, and fry it in one ounce of butter until it is a nice brown colour ; add the fried onion and butter, the tomato and sage chopped fine, pepper and salt to the rice. Boil together for five minutes, stirring meanwhile with a * To bubble in a hospitable hurry^ That I might sup betimes,^ Sir Henry Taylor. 76 ENTRIES. * Supper was shortly dighty and downe they satt ; Where they were served with all sumptuous fare^ Spenser. Wire whisk. Remove the pan from the fire, turn the rice into a basin to cool. Before it is quite cold, take out a dessertspoonful at a time, lay it on a board, and shape like a cone. When all are shaped, brush them over with yolk of t,^^, roll them in breadcrumbs, and place them in a frying-basket. Have ready a saucepan half full of boiling fat or oil, test its heat, and, if right, put in the basket with the cones. Directly they turn a pale-brown colour, draw the saucepan from the fire, lift out the basket, and place it on a sieve to drain. Take out the cones carefully, and dish up hot on a doily. If liked, tomato sauce or a savoury gravy can be served with them. * Rice — what will this sister of mine do with rice ? But my father hcUh made her mistress of the feast , And she lays it on, ' * Winter's Tale.' 77 ENTRIES. * Yet we must eat and drink as you say,* Clough. Sarie)? Cutlets* 1D« Half a pint of pearl-barley, three pints of cold water, one tablespoonful of chopped parsley, one teaspoonful of herbs (mixed), rind and juice of half a lemon, half a tea- spoonful of ragout seasoning, one ounce of breadcrumbs, salt and pepper to taste, one egg

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