Norwich Cutlets Recipe
Norwich Cutlets Recipe with Cooked Meat, Stock, Ketchup, Butter, Breadcrumbs, Egg & Rice.
INGREDIENTS
4 oz Cooked Meat
4 tablespoonfuls Stock or Gravy
1 teaspoonful Ketchup
1/2 oz (12g) Butter
2 oz (50g) Breadcrumbs
1 Egg
1 oz (25g) Cooked Rice
Salt, Pepper, Cayenne
Additional Breadcrumbs
METHOD
Mice the Meat finely, remove fat and gristle, and mix with the Breadcrumbs and Rice. Add the Butter and seasonings, and bind into cutlets, brush with Egg, toss in the Breadcrumbs, and fry in hot fat. Dish in a circle and garnish with Parsley.
Based on the Norwich Cutlets recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).