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Cornish Cutlets

Take three-quarters of a pound of cold meat, cut it into slices, put on a dish, and sprinkle with salt, pepper, and parsley; pour over them a table-spoonful of ketchup. Wash, peel, and boil one pound of potatoes, rub them through a sieve; beat up one egg and mix with the mashed potatoes, season with pepper, salt, and a little lemon-juice or grated nutmeg. Cover well each slice with the mash, and shape and smooth with a knife. Beat up another egg, dip each slice in it, and bread-crumb well. When it is set, repeat the process. Fry in hot fat to a golden colour, drain on a cloth, and dish up garnished with parsley. Probable cost, 1s.