4 oz. shelled Walnuts passed through a nut mill.

4 oz. Breadcrumbs, white or brown.

1 oz. Butter or Nut Margarine.

1 tablespoonful of grated Onion.

2 Eggs.

1 teaspoonful of Lemon Juice.

1/2 teaspoonful of Marmite.

1 dessertspoonful of Flour.

1 1/2 gills of Milk.

Pinch of ground Mace, Pepper and Salt.


Fry the onion in the butter for 5 minutes, not browning, stir in the flour until smooth, add the milk, and stir until it thickens, add the nuts, seasonings, and 1 egg. Mix well with a wooden spoon, and stand aside to cool. Mould into cutlet shapes, dip in beaten egg, and roll in dry breadcrumbs, fry a golden brown in Nutter Suet (see instructions for frying in Recipe 14) and serve overlapping each other round a dish, with the centre filled with chipped potatoes, peas or piped mashed potatoes. Serve with Béchamel Sauce (Recipe 60) and one green vegetable.