Vegetable Cutlets

Ingredients

• one cupful of white turnip
• one cupful of Irish potato
• a can of peas
• two tablespoonfuls of butter
• three large tablespoonfuls of flour
• one cupful and a half of milk
• one teaspoonful of onion juice
• slightly beaten egg
• fine dry crumbs

Method

1. 1

   Dice the turnip and potato, steam or boil until tender.

2. 2

   Drain and wash the peas, then let stand in cold water for half an hour.

3. 3

   Make a thick white sauce with butter, flour, and milk; season with salt, pepper, and onion juice.

4. 4

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

5. 5

   Butter a pan, layer with peas, pour the mixture, top with remaining peas, and let cool.

6. 6

   Cut into wedges, dip in egg, roll in crumbs, and fry until golden brown.

As published

This recipe was extracted from Kirmess cook book (1907), page 128. The excerpt below is the record exactly as published.

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 cupful and a half of milk; when smoothly thickened season highly with salt, white pepper and one teaspoonful of onion juice. Carefully mix in the turnips, potatoes and one-half of the peas. Thickly butter a shallow pan, spread on it one-half of the reserved peas, pour ever them the mix- ture ; on top spread the remainder of the peas, pressing them in lightly with the back of a spoon. Set aside un- til cold and firm. Turn out on a crumbed board, cut in wedges, dip each in slightly beaten egg and roll in fine dry crumbs

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