Six Cutlets, 300 ml water, 1 onion, 500 g peas, salt and pepper, mint, 2&1/2 teasp. gelatine.
Potato salad -- 1 litre boiled potatoes, 1 white onion, parsley, 1/2 teasp. made mustard, pinch salt, little pepper, juice 1/4 lemon, 1 cup cream.
Method: Trim the cutlets, simmer gently with the water, onion, salt and pepper for 3/4 hour. Cook peas with the mint. Rub the peas through a sieve, add 2/3 cup of the stock in which the gelatine has been dissolved. When nearly set, coat the cold cooked cutlets with the jellied peas. Place in the refrigerator and leave till quite firm.
Serve with potato salad. -- Dice the potatoes when cold. Chop onion finely with a little parsley. Mix thoroughly and serve with cream dressing thus: Put in a bowl, mustard, salt, pepper and lemon juice. Add very gradually, cream, stirring all the time.
Source: contributed by Miss L. C. Symons (Robertstown) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [January 4, "Additional Prize (With Potato Salad)"].
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