TO COOK CUTLETS

Evening Post, Volume CXXIV, Issue 57, 4 September 1937, Page 18

TO COOK CUTLETS

The simplest way to cook'tutlets is to brush them over with olive oil or melted butter and grill them.

They can then be arranged neatly (against a bank of creamily mashed potatoes with clear brown gravy poured round. Baked potatoes which have been stuffed with a weli-seasoned mixture of breadcrumbs, finely-chopped mushrooms, onion and parsley make a good accompaniment to this dish. If the potato and cutlets are arranged in circular form, the centre of the dish can be filled with cooked peas, diced carrots, mushrooms, or asparagus tips.

Grilled cutlets can also be served with a rich brown sauce or other sauces such as onion, tomato, and mushroom, •

Another method of cooking cutlets, which is the basis of scores of different dishes,, is to egg-and-breadcrumb and fry them, Since elegance counts a lot with cutlets, one should never egg-and-breadcrumb the bone as well as the meat. Grated cheese can be mixed with the breadcrumbs used for coating, and, after the cutlets have been fried, the centre of the dish is garnished with cooked macaroni heated through in tomato sauce and sprinkled with grated cheese.