Mix well together four ounces of very fine stale bread-crumbs, a
teaspoonful of salt, and a tablespoonful of the best currie powder.
Cut down into small well-shaped cutlets or collops, two pounds of
veal free from fat, skin, or bone ; beat the slices flat, and dip them
first into some beaten egg-yolks, and then into the seasoned crumbs ;
moisten them again with egg, and pass tiiem a second time through
bread-crumbs. AVhen all are ready, fry them in three or four ounces
of b itter over a moderate fire, from twelve to fourteen minutes. For
Q
226
MODERN COOKERY.
[chap. xi.
sauce, mix smoothly with a knife, a teaspoonful of flour and an equal
quantity of currie-powder, with a small slice of butter ; shake these
in the pan for about five minutes, pour to them a cup of gravy or
boiling water, add salt and cayenne if required and the strained juice
of half a lemon✪ Veal Cutlets a l'Indienne ; simmer the whole till wreil flavoured, and pour it
round the cutlets. A better plan is, to have some good currie sauce
ready prepared to send to table with this dish ; which may likewise
be served with only well-made common cutlet gravy, from the pan,
when much of the pungent flavour of the currie-powder is not
desired.
Bread-crumbs, 4 oz. ; salt, 1 teaspoonful ; currie powder, 1 table-
spoonful ; veal, 2 lbs. : 12 to 14 minutes.
01 s. — These cutlets may be broiled ; they should then be well
beaten first, and dipped into clarified butter instead of egg before they
are passed through the curried seasoning.
YEAL CUTLETS, OR COLLOPS, A LA FRANQAISE. (ENTREE.)
Cut the veal into small, thin, round collops of equal size, arrange
them evenly in a saute -pan, or in a small frying-pan, and sprinkle a
little fine salt, white pepper, and grated nutmeg on them. Clarify,
or merely dissolve in a clean saucepan with a gentle degree of heat,
an ounce or two of good butter, and pour it equally over the meat.
Set the pan aside until the dinner-hour, then fry the collops over a
clear fire, and when they are lightly browned, which will be in from
four to five minutes, lift them into a hot dish, and sauce them with a
little Espagnole , or with a gravy made quickly in the pan, and fla-
voured with lemon -juice and cayenne. They are excellent even
without any sauce.
3 to 4 minutes.
SCOTCH COLLOPS. (ENTREE.)
Prepare the veal as for the preceding receipt, but dip the collops
into beaten egg and seasoned bread-crumbs, and fry them directly in
good butter✪ Scotch Collops, over a moderate fire, of a light golden brown ; drain
them well in lifting them from the pan, and sauce them like the
collops a la Franqaise.
YEAL CUTLETS A LA MOAE HE LONDRES, OR, LONDON
FASHION. •' ENTREE.)
Raise the flesh entire from the upper of the best end of a neck
of veal, free it from the skin, and from the gi cater portion of the fat,
slice it equally into cutlets little more than a quarter of an inch thick,
brush them with egg, strew them with fine bread-crumbs, and fry
them of a light brown. Toast, or fry apart as many small slices of
bacon as there are cutlets, and let them be trimmed nearly to the
CHAP. XI.]
VEAL.
227
✪ Veal Cutlets a la Mode de Londres
Page 216 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mix well together four ounces of very fine stale bread-crumbs, a teaspoonful of salt, and a tablespoonful of the best currie powder. Cut down into small well-shaped cutlets or collops, two pounds of veal free from fat, skin, or bone ; beat the slices flat, and dip them first into some beaten egg-yolks, and then into the seasoned crumbs ; moisten them again with egg, and pass them a second time through bread-crumbs. When all are ready, fry them in three or four ounces of butterover a moderate fire, from twelve to fourteen minutes. For
Q
[chap. xi.
sauce, mix smoothly with a knife, a teaspoonful of flour and an equal quantity of currie-powder, with a small slice of butter ; shake these in the pan for about five minutes, pour to them a cup of gravy or boiling water, add salt and cayenne if required and the strained juice of half a lemon ; simmer the whole till wreil flavoured, and pour it round the cutlets. A better plan is, to have some good currie sauce ready prepared to send to table with this dish ; which may likewise be served with only well-made common cutlet gravy, from the pan, when much of the pungent flavour of the currie-powder is not desired.
Bread-crumbs, 4 oz. ; salt, 1 teaspoonful ; currie powder, 1 tablespoonful ; veal, 2 lbs. : 12 to 14 minutes.
01 s. — These cutlets may be broiled ; they should then be well beaten first, and dipped into clarified butter instead of egg before they are passed through the curried seasoning.
YEAL CUTLETS, OR COLLOPS, A LA FRANQAISE. (ENTREE.)
Cut the veal into small, thin, round collops of equal size, arrange them evenly in a saute -pan, or in a small frying-pan, and sprinkle a little fine salt, white pepper, and grated nutmeg on them. Clarify, or merely dissolve in a clean saucepan with a gentle degree of heat, an ounce or two of good butter, and pour it equally over the meat. Set the pan aside until the dinner-hour, then fry the collops over a clear fire, and when they are lightly browned, which will be in from four to five minutes, lift them into a hot dish, and sauce them with a little Espagnole , or with a gravy made quickly in the pan, and flavoured with lemon -juice and cayenne. They are excellent even without any sauce.
3 to 4 minutes.
SCOTCH COLLOPS. (ENTREE.)
Prepare the veal as for the preceding receipt, but dip the collops into beaten egg and seasoned bread-crumbs, and fry them directly in good butter, over a moderate fire, of a light golden brown ; drain them well in lifting them from the pan, and sauce them like the collops a la Franqaise.
YEAL CUTLETS A LA MOAE HE LONDRES, OR, LONDON FASHION. •' ENTREE.)
Raise the flesh entire from the upper of the best end of a neck of veal, free it from the skin, and from the gi cater portion of the fat, slice it equally into cutlets little more than a quarter of an inch thick, brush them with egg, strew them with fine bread-crumbs, and fry them of a light brown. Toast, or fry apart as many small slices of bacon as there are cutlets, and let them be trimmed nearly to the
Records on this page
Veal Cutlets a l'IndienneScotch CollopsVeal Cutlets a la Mode de Londres