Stewed Cutlets (Hot)
From Entrees made easy, 1905
Cutlets can be arranged on a pile of cooked carrot with gravy poured around.
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 5. The excerpt below is the record exactly as published.
Stewed Cutlets (Hot). Grease a pan well, and line it with sliced vegetables, a small slice of ham, or bacon, and pepper and salt to taste. Lay the cutlets in this, and let them fry for a minute or so until the vegetables begin to brown ; then pour in just enough stock to cover them
Cook this with the app: pantry check, scaling, and the assistant.