Sweetbread and Chicken Cutlets
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 84. The excerpt below is the record exactly as published.
Sweetbread and Chicken Cutlets. Use the sweetbread and chicken mixture, and shape into cutlets. Fry, drain, and with the point of a sharp knife insert into each a one-and-one-half -inch piece of macaroni to represent the cutlet bone. Serve with thin white sauce made with chicken stock instead of milk.
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