Beef Cutlets
Beef Cutlets
Chop the flank end of the porterhouse steak very fine, first removing superfluous fat. Season meat with salt, two or three drops Tobasco Sauce, onion piece and Worcestershire Sauce to taste. Shape into cutlets about three-fourths of an inch thick; dip in egg, then in crumbs and fry in deep hot fat five minutes. Do not brown them too quickly. Dispose them around a mound of hot riced potato or well seasoned boiled rice.