Recipes for high-class cookery : as used in the Edinburgh School of Cookery.
- Date:
- [1912]
Licence: In copyright
Credit: Recipes for high-class cookery : as used in the Edinburgh School of Cookery. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![[ « ] neat cutlets, and scrape the bones clean. Coat well with beaten egg and bread-crumbs. Fry in smoking hot fat for seven to ten minutes, then drain very thoroughly. Arrange the cutlets on a border of potato, pour the sauce round, and garnish with the macedoine of vegetables. N.B.—The potato border for dishing is optional. CURRIED MUTTON CUTLETS. 6 bones cutlet mutton (1^ lb.). | A little currj powder. Coating.—Beaten egg. Bread-crumbs. Dishing.—Potato border. ^ pint curry sauce. 1 oz. dry rice. Prepare the cutlets, dip in the curry powder, and coat with the egg and bread-crumbs. Fry in hot fat and drain well. Dish on the potato border, fill the centre with the cooked rice, and pour the curry sauce round. 4](https://iiif.wellcomecollection.org/image/b2150457x_0061.jp2/full/800%2C/0/default.jpg)
