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McQueen family cookbook item 4, Scotland, 1870s
Page 7
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Have ready carrot & turnip cut with a vegetable cutter and six very small onions. Wash the stew pan and put back the cutlets with the vegetables on the top and add half a pint of sauce or water. Allow the whole to stew gently for an hour and a half. Dish the cutlets in a circle with the vegetables in the centre. Thicken the gravy with a tablespoonful of flour. Add ketchup, pepper & salt. Allow it to boil & pour over the cutlets.
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Have ready carrot & turnip cut with a vegetable cutter and six very small onions. Wash the stew pan and put back the cutlets with the vegetables on the top and add half a pint of sauce or water. Allow the whole to stew gently for an hour and a half. Dish the cutlets in a circle with the vegetables in the centre. Thicken the gravy with a tablespoonful of flour. Add ketchup, pepper & salt. Allow it to boil & pour over the cutlets.
Szathmary Culinary Manuscripts and Cookbooks
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