Cutcharee (another way). — Boil one pound
of rice as if for curry. WTien it is done enough,
mix with it three table-spoonfuls of split peas
which have been soaked and lioiled till tendei-
and pressed through a sieve. Put a piece of
butter the size of a large egg into a saucepan,
and, when hot, fry two large sliced onions✪ Cutcharee (another way) in it.
Mix these with the rice and peas, and add a good
seasoning of salt, cayenne, pounded mace, and
black pepper, with sufficient stock to moisten
the whole, and stir the mixture over the fire
till it is heate<l throughout. Serve it as hot
as possible, with a little butter sauce. Time,
throe-quarters of an hour. Probable cost, IGd.
Sufficient for five or six persons.
Cutlet Bat. — A cutlet bat is used to flatten
cutlets so that they ean be evenly and smoothly
CUT
( 179 )
CUT
covered with egg and bread-crumbs or frying
batter. ' The cutlets should be trimmed evenly,
CUTLET BAT.
and then struck sharply on both sides with the
flat side of the bat, when they will be ready for
the batter. Probable cost, 5s. 6d. each.
Cutlets (a ritalienne). — Cut two pounds
of the fillet of veal in slices about three-quarters
of an inch thick. Shape them into round cutlets
three inches in diameter, flour them well, and
fry them in hot butter until done enough.
When they are browned the pan should be held
high above the fire, and covered so that the cutlets
may become sufficiently cooked without being
dry. Serve them on macaroni, which has been
stewed until tender, and send brown gravy to
table in a tureen. The gravy should be well
flavoured with fresh tomatoes, when seasonable.
At other times tomato sauce may be used✪ Cutlets (a ritalienne).
Time, a quarter of an hour to fry the cutlets.
Probable cost, Is. 2d. per pound. Sufficient for
four or five persons.
Cutlets (a la Maintenon). — Cutlets were,
it is said, first served in this way under
the direction of Madame de Maintenon, to
tempt the failing appetite of Louis XIV. Ac-
cording to the original recipe they should be
di-essed en papiUotc, but as this is a difficult
operation, and the paper is almost sure to look
untidy and greasy, it woidd be better for ordi-
nary purposes to make a little writing-paper
hot, and wrap the cutlet in it after it is broiled.
Cut and trim some cutlets. Shape them neatly,
and flatten them, then dip each one in beaten
egg, and afterwards in bread-crumbs mixed
with chopped parsley, savoury herbs, salt,
pepper, and grated nutmeg. Melt some butter
in a frying-pan, broil them quickly in it, turn
them that they may be equally cooked through-
out, and just before serving twist some hot
writing paper round each✪ Cutlets (a la Maintenon). Send stewed mush-
rooms to tiible with them, or a puree of soiTel,
spinach, or green peas, in the middle. Time,
eight minutes to fry the cutlets. Allow one
for each. Probable cost. Is.
Page 456 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cutcharee (another way). — Boil one pound of rice as if for curry. WTien it is done enough, mix with it three table-spoonfuls of split peas which have been soaked and boiled till tendeiand pressed through a sieve. Put a piece of butter the size of a large egg into a saucepan, and, when hot, fry two large sliced onions in it. Mix these with the rice and peas, and add a good seasoning of salt, cayenne, pounded mace, and black pepper, with sufficient stock to moisten the whole, and stir the mixture over the fire till it is heated throughout. Serve it as hot as possible, with a little butter sauce. Time, three-quarters of an hour. Probable cost, IGd. Sufficient for five or six persons.
Cutlet Bat. — A cutlet bat is used to flatten cutlets so that they ean be evenly and smoothly
CUT
( 179 )
CUT
covered with egg and bread-crumbs or frying batter. ' The cutlets should be trimmed evenly,
CUTLET BAT.
and then struck sharply on both sides with the flat side of the bat, when they will be ready for the batter. Probable cost, 5s. 6d. each.
Cutlets (a ritalienne). — Cut two pounds of the fillet of veal in slices about three-quarters of an inch thick. Shape them into round cutlets three inches in diameter, flour them well, and fry them in hot butter until done enough. When they are browned the pan should be held high above the fire, and covered so that the cutlets may become sufficiently cooked without being dry. Serve them on macaroni, which has been stewed until tender, and send brown gravy to table in a tureen. The gravy should be well flavoured with fresh tomatoes, when seasonable. At other times tomato sauce may be used. Time, a quarter of an hour to fry the cutlets. Probable cost, Is. 2d. per pound. Sufficient for four or five persons.
Cutlets (a la Maintenon). — Cutlets were, it is said, first served in this way under the direction of Madame de Maintenon, to tempt the failing appetite of Louis XIV. According to the original recipe they should be di-essed en papiUotc, but as this is a difficult operation, and the paper is almost sure to look untidy and greasy, it woidd be better for ordinary purposes to make a little writing-paper hot, and wrap the cutlet in it after it is broiled. Cut and trim some cutlets. Shape them neatly, and flatten them, then dip each one in beaten egg, and afterwards in bread-crumbs mixed with chopped parsley, savoury herbs, salt, pepper, and grated nutmeg. Melt some butter in a frying-pan, broil them quickly in it, turn them that they may be equally cooked throughout, and just before serving twist some hot writing paper round each. Send stewed mushrooms to tiible with them, or a puree of soiTel, spinach, or green peas, in the middle. Time, eight minutes to fry the cutlets. Allow one for each. Probable cost. Is.
Records on this page
Cutcharee (another way)Cutlets (a ritalienne)Cutlets, Sauce forCutlets (a la Maintenon)