4 oz. milled or grated Brazils.
2 oz. Butter or Nut Margarine.
1 gill of Water or Milk.
1 teaspoonful of Flour.
1 teaspoonful of minced Onion
3 or 4 pieces of Celery chopped fine. 1 Egg.
3 oz. Brown or White Breadcrumbs.
Salt and Pepper to taste.
Fry the onion and celery in the butter until brown, add the flour and stir until smooth, add the milk or water and the other ingredients except the egg, make into a stiff paste and form into cutlet shapes ; beat up the egg and brush over the cutlets and roll in the dry breadcrumbs and fry a golden brown in Nutter Suet. Deep frying is the best for cutlets, rissoles and croquettes. Care should be taken to see that the blue vapour arises from the boiling fat before the cutlets are put in, or they will absorb the fat, which so often spoils this form of cooking.