Bean Cutlets Recipe

Ingredients for Bean Cutlets

• 2 tablespoons vegetable shortening
• 1 tablespoon flour
• ½ cup bean liquor
• Salt and pepper to taste
• 2 eggs
• ¼ lb. dried beans
• A few cooked mixed vegetables Breadcrumbs

Instructions

1. Soak beans in water twenty-four hours, then boil for several hours till quite tender, drain them, preserving liquor, chop them very fine; blend vegetable shortening with flour in saucepan over fire, add bean liquor, beans, salt and pepper, and yolks of eggs; turn out on to a dish and set aside till cold.
2. Then cut out with cutlet-cutter or shape with knife; dip in beaten whites of the eggs, then in fine breadcrumbs, repeat a second time, and fry in hot vegetable shortening.
3. Serve on hot platter decorated with a few hot cooked mixed vegetables.
4. Sufficient for eight cutlets.