Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Cutlet Bat

Cutlet Bat

A cutlet bat is used to flatten cutlets so that they can be evenly and smoothly covered with egg and bread-crumbs or frying batter. The cutlets should be trimmed evenly, and then struck sharply on both sides with the flat side of the bat, when they will be ready for the batter. Probable cost, 2s. 6d. each.

Read next

← Custard Without EggsCUTLETS (a l'ltalienne) →