Shrimp Cutlets
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 11. The excerpt below is the record exactly as published.
shrimp cutlets. (See p. 35) 2 dozen picked shrimps Salt, pepper, lemon juice £ oz. flour. 1 oz. butter 4 pint milk METHOD. Fillet the sole by cutting it down the centre of the back, and carefully lifting the fillets with a sharp knife, which must be kept firmly pressed on the bone. When the four fillets are removed, place on each half a little of the shrimp mixture, fold the other half over, place on a buttered tin with a little salt, pepper, and lemon juice on each, cover with buttered paper ; bake six to ten minutes. Put on a hot dish, and pour over the sauce, made by melting the butter. Add the flour and milk ; boil well, stirring to keep it smooth, add salt and pepper. Garnish the dish with the shrimps, which have been warmed in a little butter. No. 78. BOILED SALMON. Put a large fish kettle of water on the stove, allow- ing one tablespoonful of salt to every two quarts of water, and a little vinegar. Wash the salmon well and clean it thoroughly ; lay it on a strainer ; stop the 35 water boiling, put in the salmon, and let it simmer gently. Allow eight minutes to the pound. W hen done, place on a serviette on a hot dish; garnish with fennel and cut lemon ; serve with parsley, lobster, or tartare sauce. No. 79. 1/. 'j SHRIMP CUTLETS. £ pint picked shrimps \ oz. flour 1 oz. butter INGREDIENTS. h gill of milk, salt, pepper Bread crumbs, frying fat l egg
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Cook this with the app: pantry check, scaling, and the assistant.