To Make Shote Cutlets

Original Recipe

Take the skin from the hind-quarter, and cut it in pieces, prepare them in the way directed for veal cutlets, make a little nice gravy with the skin and the scraps of meat left, thicken it with butter and brown flour, and season it in any way you like.

Ingredients

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  • butter
  • brown flour

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Instructions

  1. 1

    Take the skin from the hind-quarter, and cut it in pieces, prepare them in the way directed for veal cutlets, make a little nice gravy with the skin and the scraps of meat left, thicken it with butter and brown flour, and season it in any way you like.

Sources & Citations

Sources included so you can explore further.

Recipe by Mary Randolph from The Virginia Housewife; Or, Methodical Cook (1824)