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Winchester Cutlets
From With a saucepan over the sea, 1902
Serves 1
Serve with tomato sauce or spinach puree.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 39. The excerpt below is the record exactly as published.
WINCHESTER CUTLETS. (England.) Mix y2 pound of cold minced chicken, veal, or lamb, with ^ pound bread-crumbs, i ounce butter. no With a Saucepan over the Sea yolk of one egg, salt, parsley, and a spoonful of flour. Mould into chops, put a bit of macaroni in the end of each, to imitate a bone, dip in eggs and bread-crumbs, and fry brown. Serve with tomato sauce or a puree of spinach. VENTNOR PUDDING. (England.) Mince some cold roast beef, and to every pound add yi pound bread-crumbs,
Cook this with the app: pantry check, scaling, and the assistant.