1936 Mushroom Cutlets with Grilled Ham

Honorable mention in the 12 Jul 1936 Sunday Times (reference)

Image from pxhere

Ingredients:

  • ½ lb (225g) mushrooms

  • 4 oz (120g) ham

  • 1 tablespoon butter

  • ½ cup of milk

  • 1 egg

  • breadcrumbs

  • 1 heaped tablespoon flour

  • salt, pepper and cayenne

  • fat for frying

Method:

  1. Peel mushrooms and chop roughly then put in saucepan with milk and seasoning to taste

  2. Simmer gently until mushrooms are tender then drain off liquid and cool for a minute

  3. Melt butter and stir in flour then add liquid from the mushrooms

  4. Stir until mixture thickens then add chopped mushrooms and ham

  5. Turn mixture on to a plate to cool and set then shape into cutlets and set a length of macaroni in the end of each to resemble a bone.

  6. Dip shaped cutlet in egg and breadcrumbs and fry in deep fat.

  7. When a golden brown, lift on to white kitchen paper and drain well

  8. Arrange on a plate with slices of grilled ham, parsley and extra mushrooms fried in butter as a garnish.

Submitted by Mrs Maisie Thornton, Duke-street, East Fremantle