Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 1 ounce | Butter |
| ¾ \N | To one gill of milk |
| 4 ounces | Groundnuts (roasted and put through a mincing machine) |
| \N \N | Cayenne pepper and salt |
| 1 ounce | Flour |
| 2 \N | Oz. fresh breadcrumbs |
| \N \N | Worcestershire, tomato or H.P. sauce to flavour |
| \N \N | Juice of one lemon (to bind it well) |
Melt the fat and add the flour to it. Beat in the liquid gradually, stir until boiling and cook for a few minutes. Add the minced nuts and other ingredients. Beat well over heat until all the ingredients bind, then turn onto a wet plate and mark out evenly. When cold, form into cutlets, using a dusting of flour. Brush with beaten egg or milk and serve with tomato sauce. This recipe can also be used for the making of egg cutlets, 3 hard boiled eggs being substituted for the nuts.
Posted by Stephen Ceideburg November 25 1990.