Keep 3 or 4 slices of loaf immersed in water for 1 or 2 minutes. Squeeze the water out and make a paste of these with eggs, powdered pepper, salt, pasted onions and green chillies.

Cut 1 seer of meat into 10 or 12 slices. Thrash both sides of all the slices with a stone and keep them mixed up with the pasted spices for about an hour. Then roll them on powdered biscuits and fry in plenty of ghee. Serve with mustard, slices of boiled potatoes and onions.

Fowl Cutlet

Prepare the fowl and cut it in 5 or 6 slices. Remove the bones as far as possible and thrash both sides of the slices with a stone. Mix them with salt, powdered pepper, pasted onions and the yolks of eggs, roll on powdered biscuits and fry in plenty of ghee. Cutlets of all domestic fowls and game birds are prepared in this fashion.

German Cutlet

Take slices of tender meat without bones weighing about 3 chhataks each and thrash them with a stone taking care that each piece remains entire. Keep them mixed up for about an hour with a mixture of curd, salt, eggs, pastes of onions, ginger and garlic. Fry both sides of them with ghee on slow heat keeping stretched with something heavy placed on them. Serve with mustard, slices of onions, boiled potatoes and cucumber.

French Cutlet

Make a paste of some big boiled and peeled potatoes and mix thoroughly with powdered pepper, the white of eggs and salt.

Mix eggs, ginger-juice, onion-juice, powdered turmeric, chillies, pieces of almonds and raisins with minced meat, and keep aside for an hour. Fried and powdered khowa kheer, curd, sugar, lemon-juice, powders of garam-masalla and cumin may be added if desired. Then fry the spiced meat with ghee, form flat oval cakes of it, dip into beaten eggs and fry in plenty of ghee. ( These chops may be eaten thus fried). Then give a thick coating of the pasted potatoes over these chops, dip again into beaten eggs, roll on bread crumbs and fry in plenty of ghee.