Sauce for Cutlets

Ingredients

• 2 tbsp. dripping.
• 4 tsp. salt.
• 4 tsp. pepper.
• 1 pt. stock, or water and stock.
• 2 tbsp. chopped parsley.

Method

1. 1

   Prepare as a Brown Sauce, strain over the cutlet and cook just below the boiling point for one hour, or until tender.

2. 2

   Add Worcestershire Sauce and parsley just before serving.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 18. The excerpt below is the record exactly as published.

1 tsp. salt. 1 egg. 4 tsp. pepper. x Gc. fine bread crumbs. 4 tsp. onion juice. 4 c. cooked rice. Season the meat, mix with crumbs and beaten egg, and add enough meat stock or boiling water to make mixture pack easily. Line a greased mould or dish with 8 ¢. rice, fill with meat, cover with the remainder of the rice, cover tightly and steam 45 minutes. Serve with Tomato Sauce. BEEF TIMBALE. 2 c. chopped cooked meat. 1 tbsp. chopped parsley. % tsp. salt. + ec. stewed and strained tomatoes. Pepper. 1 c. bread crumbs. % tsp. celery salt. 1 egg. Onion juice. Add seasonings to meat. Cook bread crumbs and tomatoes together a minute, mix with meat. Add egg slightly beaten, mix thoroughly. Fill custard cups with mixture, cover with greased paper and steam 30 minutes, or stand in a pan of hot water and cook in a moderate oven 20 minutes. Unmould, garnish with parsley and serve with Tomato or Parsley Sauce. Stock or hot water may be used instead of tomatoes. The beef may be served in Macaroni Timbales by cooking 12 long sticks of macaroni whole in boiling salted water and coiling them around the inside of greased timbale moulds, then filling with meat mixture. HASH ON TOAST. 1 c. cooked potatoes, cut in dice. % tsp. salt. 2 ce. cooked meat, cut in dice. Pepper. 2 tbsp. butter. 2c. stock or water. 3 tbsp. flour. % tsp. Worcestershire Sauce. Toast. Make a brown sauce, heat the meat and potatoes in it, and serve on the toast. Garnish with parsley and toast points. VEAL CUTLETS. Use a slice of veal from the leg. Wipe, and remove the bone, skin, and tough membranes. Cut into pieces for serving. Cover the bone and tough pieces of meat with cold water, and cook at a low temperature. This stock is to be used in the sauce. Small pieces may be put together by using wooden toothpicks for skewers. Season the veal with salt and pepper. Roll in fine bread crumbs, dip in beaten egg, then in crumbs. Melt 2 tbsp. of dripping or butter in frying-pan, and brown the cutlets in the hot fat. When browned, put the cutlets in a stew pan. SAUCE FOR CUTLETS. 2 tbsp. dripping. 4 tsp. salt and 4 tsp. pepper. 7 e7 10ur, 1 tsp. or more Worcestershire Sauce. 1 pt. stock, or water and stock. 2 tbsp. chopped parsley.

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