| How To Cook: |
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1. Prepare the meats.
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2. Soak the breadcrumbs in the milk until all is absorbed, then squeeze off any surplus milk if necessary, leaving a mixture which is just moist.
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3. Season the minced meat well and add the soaked breadcrumbs.
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4. Shape into 6 thin, flat cutlet shapes, using cold water on the hands and board to help in shaping them.
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5. Fry in smoking hot fat in a shallow frying pan until they are well browned on both sides, then remove the cutlets from the pan and keep hot.
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6. Slice the onion, fry until dark brown and put back the cutlets with the onion in the frying pan.
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7. Add 2 tablespoons boiling stock or water and let it bubble up round the cutlets and onion for a few minutes, to absorb all the juices in the pan.
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8. Serve very hot, with mashed potatoes.
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