Queen Elizabeth’s Jubilee Celebration; Historical Recipes with “Royal” Names. #16

In honor of Queen Elizabeth’s Jubilee this month, I am going through all my British cookbooks to find all the “Royal” recipes that I have; from Victoria Sponges/cake to Queen Mab cake and many more.  I will be posting them here for the rest of the year.

Highbridge, Somerset UK 1893 – 1911

Cutlets a la Victoria      

Ingredients: Small mutton cutlets, salt, pepper, butter or good drippings, ½ pt. thick white sauce, 1 oz. cooked lean ham, 1 teaspoon chopped parsley, ½ teaspoonful chopped onion, 1 teaspoonful lemon juice, a dust of grated nutmeg, yolk of 1 raw egg, beaten egg & breadcrumbs, brown sauce.

Method: Trim & flatten the cutlets, sprinkle on them salt & pepper & parsley; fry in butter for 5 minutes, then take them out to cool.  Mix well together the sauce, chopped ham, parsley, onion, lemon juice, nutmeg & egg.  When then cutlets are nearly cold, spread a thick layer of the mixture on each side.  After which dip each in breadcrumbs then into beaten egg & into the crumbs again.  Fry a golden brown & serve with brown sauce. 

The white sauce could be just a simple roux made from flour, milk and butter.

This is a type of brown sauce, from a cookbook in the same time period;

Belfast Maine late 1800’s – early 1900’s 

Brown gravy                    

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563