Vegetable Cutlets

Ingredients

• sufficient white turnip to measure one cupful
• Irish potato to measure one cupful
• drain a can of peas
• two tablespoonfuls of butter
• three large tablespoonfuls of flour
• one cupful and a half of milk
• season highly with salt, white pepper and one teaspoonful of onion juice

Method

1. 1

   Cut turnip and potato into dice and steam or boil until tender.

2. 2

   Drain peas and wash.

3. 3

   Make a thick white sauce with butter, flour, and milk; season.

4. 4

   Mix in turnips, potatoes, and half of the peas.

5. 5

   Butter a shallow pan, spread half of the reserved peas, pour over the mixture, top with remaining peas.

6. 6

   Set aside until cold and firm.

7. 7

   Cut in wedges or trefoils, dip in beaten egg, roll in crumbs, and fry golden brown.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 13. The excerpt below is the record exactly as published.

VEGETABLE CUTLETS. Cut into dice sufficient white turnip and Irish potato to measure one cupful each and steam or boil until tender. Drain a can of peas, wash and let stand in cold water for half an hour, then drain very dry. Make a thick white sauce with two tablespoonfuls of butter, three large tablespoonfuls of flour, one cup- ful and a half of milk ; when smoothly thickened season highly with salt, white pepper and one teaspoonful of onion juice

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