Tenderloin Cutlets

Ingredients

• season with salt
• 2 or 3 drops of tabasco sauce
• onion juice
• a little Worcestershire sauce

Method

1. 1

   Form seasoned chopped meat into cutlet shapes about 0.25 inch thick; egg and bread crumb, fry in deep fat for about 5 minutes.

2. 2

   Serve around a support of rice or hominy, surrounded with fried potato slices.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 219. The excerpt below is the record exactly as published.

Season with salt and pepoer to taste. Cook 1 hr. . Thicken with flour: this gives a rich brown gravv. the secret of which is the frying of t^e onions. — ^Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., May\vood. Tit. BEEFSTEAK PIE.— 2l^ lbs. beefsteak, a little oepper. salt and cavenne. a little water or p^ravy. 1 tablespoon Worcester.=;hire. volk of 1 esrg. ^ lb. paste. Cut steak into sni-'ll pieces with a little fat. dip each piece in flour, place in pie dish season each layer with pepper, salt and cayenne; fill dish sufficiently with COOK COUNTY COOK BOOK 319 slices of steak to raise crust in middle. Half fill dish with water or gravy left from roast and 1 tablespoon sauce; put border paste around, wet edge of pie dish; moisten it and lay crust over it; cut paste even with pie dish all around, ornament with leaves of paste; and brush over with beaten yolk of egg; make hole with knife in top and bake in hot oven. — Mrs. Frank E. Cox, 38()5 Wentworth Ave., Chicago, 111. HOW TO BROIL A PORTERHOUSE STEAK.— Have steak cut 1 inch thick, cut off the tail ends of 2 medium-sized steaks, trim off all excess fat, leaving the portions containing the T-Bone for broiling, place on broiler and broil over hot coals for 7 minutes, then turn and broil the other side; if no broiler is at hand, heat thick frying-pan very hot, smear with some of the fat and put steak in, turning the same as when broiler is used; sea- son with salt and pepper; when cooked put on hot platter, put- ting bits of butter over meat; add a very little water to pan, and put in platter, but do not pour it over meat, as that toughens it, and serve a once. — Mrs. Chas. Becker, 38 E. 47th St., Chicago, 111. GERMAN ROUND STEAK.— In a baking-dish arrange 1^ lbs. of pounded round steak and % lb. of lean salt pork, cut in small pieces, in layers. Place 1 pt. of onions on top, and bake slowly. Will serve 5. — ^Jane Parker, 803 S. 2nd Ave., Maywood, 111. ROUND STEAK ROLL.— Make a dressing of stale brea<i> seasoned with onion and sage to taste, spread over round steak, roll up, tie with string, and bake. If covered baking-dish is not used, should be tasted often. Round steak to be juicy must be cooked slowly. — Jane Parker, 803 S. 2nd Ave., Maywood, 111. VARIATION I. — Cut round steak into 3-inch squares. Make a stuffing of bread crumbs, chopped onions, a sprinkling of summer savory, pepper and salt to taste; add bits of butter and roll up, tie with string, and fry 15 minutes. Pour a cup of cold water over and boil or "bake 1 hr. — Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111. SMOTHERED BEEF STEAK.— Use several thin slices from the top of the round, or 1 large, thin steak. Lay smoothly and 320 MEATS dry vvith a cloth. Now make the following stuffing:-! cup of fine bread crumbs, 1 tablespoon of butter; J/2 teaspoon salt; pepper to taste; Y^ teaspoon each of sage and summer savory, and enough milk to moisten all into a stiff mixture. Spread over the meat, roll the latter carefully, and secure it and the ends well with tape or ordinary cord. Next fry thin slices of pork in a saucepan or kettle; remove the pork when the fat is well fried out of it and put in the beef rolls, cook until a rich brown on all sides, and then put in J^ pt. of water, and stew until tender. Serve with the gravy, thickened and turned over the beef. Carve crosswise and in slices. If the flavor of onion is liked a slice may be chopped and mixed in with the dressing. — Mrs. R. Farley, 3819 S. La Salle St., Chicago, 111. SPANISH STEAK.-^Cut a sirloin steak 1 inch thick, flour well, and fry on both sides in either hot lard or butter. Season with salt and pepper, add 1 can of tomatoes, cook for 15 or 20 minutes. Enough for 6 people. — Mrs. Pitt, 240 S. 20th Ave., May- wood, 111. STUFFED BEEFSTEAK.— A rather poor flank or round steak may be used for this. Pound well, season with pepper and salt, then spread with a nice dressing; pull out and tie closely with twine; put in a kettle a qt. of boiling water, boil slowly 1 hr., take out and place in a dripping pan, adding water in which it was boiled, basting until a nice 'brown, and make gravy of the drippings. It is delicious sliced cold. — Mrs. Chas. G. Clements, 316 W. Chicago Ave., Chicago, 111, CREOLE STEW.— Cut lib. round steak in cubes, brown in a skillet with 1 tablespoon each of butter and flour and 1 chopped onion. When well browned pour in the juice of 1 can of toma- toes and enough iboiling water to cover. iCook slowly lJ/2 hrs. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. TENDERLOIN CUTLETS.— Season the chopped meat with salt, 2 or 3 drops of tabasco sauce, onion juice and a little Wor- cestershire sau

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