Cornish Cutlets Recipe

Edwardian Cornish Cutlets Recipe.

Mince three ounces each of any scrapes of cold lamb and ham, and a teaspoonful each of minced onion and parsley, season to taste, and bind with the yolk of an egg. Make the mixture into little balls, then flatten into cutlets, egg and breadcrumb them, and fry in boiling fat.

Leave a Reply

Your email address will not be published. Required fields are marked *