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Cold Meat Cutlets

Cold meat cutlets are small rolls of ground meat, flour, stock, and seasonings, fried and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Cold Meat Cutlets

Ingredients

Directions

Make the filling

  1. Pass the chicken or cold meat through a meat grinder twice.

  2. Melt the butter in a pan.

  3. Stir in the flour until smooth.

  4. Add the stock without letting it brown.

  5. Stir until it boils.

  6. Boil for 2 minutes.

  7. Add the chicken, pepper, salt, nutmeg, parsley, and lemon rind.

  8. Let it cool.

  9. Add anchovy essence for beef or mushroom ketchup for mutton.

Shape and coat

  1. Dust a board with flour.

  2. Form the mixture into rolls with square edges.

  3. Beat an egg in a bowl.

  4. Mix breadcrumbs with pepper and salt on a plate.

  5. Dip each roll in the egg.

  6. Coat each roll with breadcrumbs.

Fry and serve

  1. Heat sufficient fat in a pan until white smoke rises.

  2. Fry the rolls for 3 minutes.

  3. Drain on paper.

  4. Serve with brown sauce and mashed peas or potatoes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold meat or chicken
Forms the bulk of the cutlet and gives it its main flavour and body.
Butter
Enriches the flour paste and adds richness and flavour to the filling.
Flour
Thickens the stock into a smooth paste that binds the filling together.
White stock
Adds moisture so the filling sets into a shapeable, tender mixture.
Egg (in the method)
Acts as a binder so the breadcrumbs stick to the rolls.

The step that matters

Let the filling cool before shaping. A warm, loose filling will not hold its square-edged shape and can slump or split. Cooling lets the starch-thickened mixture firm up so the rolls keep their form in the hot fat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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