Wipe off the meat with a clean wet cloth, and then with one that is
dry. Dust it over with salt, pepper, and flour. Put a tablespoonful
of nice dripping in a hot frying-pan, and let it heat till it smokes
a little. Lay in the meat and cook till brown, turning it over twice
as it cooks. Look in the inside and see if it is brown, for cutlet
must not be eaten red or pink inside. Put in a hot oven and cover it
up while you make the gravy, by putting one tablespoonful of flour
into the hot fat in the pan, stirring it till it is brown. Then
put in a cup of boiling water, half a teaspoonful of salt, and a
very little pepper; put this through the wire sieve, pressing it
with a spoon, and turn over the meat. Put parsley around the cutlet,
and send hot to the table.
Source:
A Little Cook Book for a Little Girl
