Cutlets in Brown Fricassee
Origin: London, England
Source: Anonymous, 1846
Ingredients
- cutlets
- beef gravy
Instructions
- Trim the cutlets as directed in the preceding recipe.
- Fry them slightly.
- Stew them in beef gravy, seasoning according to the directions given for a brown fricassee of veal.
- Add balls or fritters as a garnish to improve the appearance of the dish.