Vegetable Cutlets
Source of Recipe
the web
Recipe Introduction
The following recipe was transcribed ver batim from
The Rains County Leader
Emory, Rains County, Texas
March 28, 1913
Boil six large potatoes, mash them, add butter, seasoning, and enough hot milk to moisten. Chop fine three button onions, fry in butter to a light brown. Wash, peel and scrape and boil separately twelve small carrots and four small white turnips. Chop and add with the onions to the potato. Season to taste, add a little minced parsley and cool. Mold into small cutlets, dip in beaten egg, then powdered cracker crumbs. Fry to a golden brown in boiling fat.
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