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Medium
15 min
By Eliza Acton
Published 1845
Take them if possible free from bone, and after having trimmed them into proper shape, beat them with a cutlet-bat or paste-roller until the fibre of the meat is thoroughly broken; flour them well to prevent the escape of the gravy, and fry them from twelve to fifteen minutes over a fire which is not sufficiently fierce to burn them before they are quite cooked through: they should be of a fine