Vegetable Cutlets

Ingredients

• 1 oz. chopped onion
• ½ oz. fat
• 1 oz. flour
• 1 lb. mixed vegetables
• salt
• pepper
• pinch of grated nutmeg
• a little ground rice
• batter (see p. 283)
• crumbs
• vegetable sauce

Method

1. 1

   Fry the onion in the fat until cooked but not coloured.

2. 2

   Add the flour and mix with the fat, then chop the mixed vegetables, add them, and heat all together.

3. 3

   Season with salt, pepper, and a pinch of nutmeg, bind the whole by boiling thoroughly while stirring.

4. 4

   Cool, shape into pear shapes, coat with batter and crumbs, and fry in a pan with little fat until brown on both sides, or bake in the oven until brown.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 45. The excerpt below is the record exactly as published.

Vegetable Cutlets Materials. —1 oz. chopped onion, % oz. fat, 1 oz. flour, 1 lb. mixed vegetables from which stock has been made (they should be drained as dry as possible), salt and pepper, pinch of grated nutmeg, a little ground rice and batter (see p. 283), crumbs, vegetable sauce

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