Minced beef with spices and breadcrumbs formed into a cutlet shape and fried. A piece of macaroni may be inserted in to represent a bone and the 'cutlet' decorated with a frill.
Known at least since the Liverpool School of Cookery in 1900 and a handwritten cookbook from the 1880's in the Lewis Lloyd Collection in Powys County Archives.
Original Receipt from Tried Favourites, 1948.
MRS E W KIRK,
1 and ½ oz Butter,
1 and ½ oz Flour,
1/4 pint stock or Gravy,
6 oz cold Minced Meat,
about 3 oz Bread Crumbs, or preferably mashed potatoes,
about 3 oz Bread Crumbs for outside of cutlets.
Melt butter and add flour, then stock. Stir till you have a smooth, thick sauce, allowing this to cook 2 or 3 minutes. Add seasoning, salt and pepper to taste. Add meat and potatoes or bread, which is all the beter for having been soaked in gravy. Mix all together. Turn mixture out on a dinner-plate, spreading about½ inch thick. Set it aside to cool. When it is cool divide it into 8 or 12 parts. Take each piece on point of a knife, and, by pulling round one end, shape it like a cutlet (do this on a floured board). Brush cutlets with the egg, well beaten, and roll them in bread crumbs. Stick a piece of macaroni in one end to represent bone. Fry in fat to brown and heat (they do not need cooking)
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