To-day's Recipe BRIGHTON CUTLETS
Mince four ounces of cold meat and mix with it four ounces of mashed potato. Season with pepper. salt and a little aiicliovy essence, and bind the whole together with I lie yolk of an egg. Shape the mixture into cutlets and lay them on cu Mot-shaped pieces of fried or toasted bread in a deep tin. Brush the cutlets over with the beaten white of egg and sprinkle them with breadcrumbs. Put a small piece of but'ter on each cutlet and pour round a little brown gravy. Then bake in a hot oven till the cutlets are thoroughly heated and nicely browned.
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Bibliographic details
Dominion, Volume 29, Issue 221, 15 June 1936, Page 4
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107To-day's Recipe BRIGHTON CUTLETS Dominion, Volume 29, Issue 221, 15 June 1936, Page 4
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