Photo: Sara Cervera
Ingredients
- a pint of cream
Directions
1
Cut the cutlets half an inch thick; have some cracker rolled with pepper, salt, and nutmeg ; dip your cutlets in the yolk of egg well beaten ; then in grated cracker; fry in hot lard slowly till done, then take them up: make the gravy by pouring a pint of cream with some chopped parsley in the pan in which it has been cooked; season v/ith grated nutmeg: garnish your dish with curled parsley.
By Hodgson, Mary, fl. 1855 ·
Recipe sourced from
internet_archive