FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 2 >  Crumbobblious Cutlets

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

TO MAKE CRUMBOBBLIOUS CUTLETS


Procure some strips of beef, and having cut them into the smallest possible slices, proceed to cut them still smaller, eight or perhaps nine times.

When the whole is thus minced, brush it up hastily with a new clothes-brush, and stir round rapidly and capriciously with a salt- spoon or a soup-ladle.

Place the whole in a saucepan, and remove it to a sunny place, - say the roof of the house if free from sparrows or other birds, - and leave it there for about a week.

At the end of that time add a little lavender, some oil of almonds, and a few herring-bones; and then cover the whole with 4 gallons of clarified crumbobblious sauce, when it will be ready for use.

Cut it into the shape of ordinary cutlets, and serve up in a clean tablecloth or dinner-napkin.
 

Nonsense Cookery
Edward Lear, English artist, writer; known for his 'literary nonsense' & limericks  (1812-1888)


 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages