Cutlets (Stewed)
Source: Hildagonda J. Duckitt, 1891
Ingredients
- cutlets
- fine bread-crumbs
- nutmeg
- pepper
- salt
- onion
- cup stock
- 1 spoonful tomato sauce
- butter
Instructions
- Cut and trim your cutlets and roll them in fine bread-crumbs flavoured with nutmeg, pepper, salt, and the tiniest shred of onion.
- Lay them in a flat pot in layers. Cover the pot well and let them simmer for an hour. Put in no water.
- A little before serving, stir in a little cup of stock, a spoonful of tomato sauce, and a tiny pat of butter.
- Let the cutlets simmer in this for a few minutes, and then serve.