And Now For Something Different: Part 2

Once again, I have been successful in perfectly making another 19th century recipe from the same suite of recipes as my last post. This recipe for a main dinner course should sate even the most finicky eater. From ages 2 to 99 this is the cornerstone of any healthy dinner!

I include it in its entirety including the introduction:

"Our readers will be interested in the following communications from our valued and learned contributor, Professor Bosh, whose labours in the fields of Culinary and Botanical science, are so well known to the world. The first three Articles richly merit to be added to the Domestic cookery of every family; those which follow, claim the attention of all Botanists, and we are happy to be able through Dr. Bosh's kindness to present our readers with illustrations of his discoveries. All the new flowers are found in the valley of Verrikwier, near the lake of Oddgrow, and on the summit of the hill Orfeltugg.

[SECOND OF] THREE RECEIPTS FOR DOMESTIC COOKERY

To Make Crumbobblious Cutlets

Procure some strips of beef, and having cut them into the smallest possible slices, proceed to cut them still smaller, eight or perhaps nine times.
When the whole is thus minced, brush it up hastily with a new clothes-brush, and stir round rapidly and capriciously with a salt-spoon or soup-ladle.
Place the whole in a saucepan, and remove it to a sunny place, - say the roof of the house if free from sparrows or other birds, - and leave it there for a week.
At the end of that time add a little lavender, some oil of almonds, and a few herring-bones; and then cover the whole with 4 gallons of clarified crumbobblious sauce, when it will be ready for use.
Cut it into the shape of ordinary cutlets, and serve up in a clean tablecloth or dinner-napkin."

Serves 4.