Home › The Principles of Cookery › Prussian Cutlets

Prussian Cutlets

Take a pound of lean meat--beef, mutton, or veal--and two ounces of fat. Cut it into dice, and put with them a little salt and pepper, and four ounces of bread-crumbs, a dessert-spoonful of finely-minced onion, and the eighth of a nutmeg, grated. Mix the meat with the seasoning, and bind it together with egg yolk. Divide it into portions the size of an egg, press them well together, and make them up into the shape of cutlets. Stick a little piece of bone in at the narrow end, and brush the cutlets over twice with beaten egg. Sprinkle grated bread-crumbs thickly over them, and fry in hot fat over a slow fire till they are brightly browned, then brush them over with glaze. Place them in a circle round a hot dish, and put a mound of hot cooked vegetables in the centre. Send to table good brown gravy, tomato, Robert, or onion sauce in a tureen. Time to fry the cutlets, ten minutes. Probable cost, 1s. per pound. Sufficient, one or two for each person.