Cutlets. No. 6. “Home Cutlets,” or Chops.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Warm 2 ozs. of fresh clarified butter in a pan.
  2. Beat cutlet or chop well, to make it more tender.
  3. Dip it in a raw egg—first one side and then the other—and crumb it very slightly only.
  4. Fry in the butter, first one side then the other.
  5. There should be very little look of crumbs on the meat when served.
Original Text
Cutlets. No. 6. “Home Cutlets,” or Chops. Warm 2 ozs. of fresh clarified butter in a pan. Beat cutlet or chop well, to make it more tender. Dip it in a raw egg—first one side and then the other—and crumb it very slightly only. Fry in the butter, first one side then the other. There should be very little look of crumbs on the meat when served. No made gravy with these cutlets.
Notes
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