pounded to paste, the strained juice of half a
large lemon, and a little salt, pepper, cayenne,
and grated nutmeg. A wine-glassful of sherry
or madeira will greatly improve the gravy.
Cover the saucepan closely, and simmer the
ingredients as gently as possible till the veal is
quite tender. Remember to remove the sciun
as it rises, and shake the saucepan frequently
in order to keep the contents from burning.
Time to simmer the veal, one hour and a
quarter. Probable cost, Is. to Is. 2d. per pound.
Sufficient for three persons.
Veal Cutlets, Bread-crumbed and
Broiled. — Divide the best end of a neck of
veal into cutlets. Saw off the chine-bone,
shorten the rib-bones, trim the cutlets neatly,
and flatten them. Sprinkle a little pepper and
salt upon them. Brush them over first with
clarified butter or oil, then with beaten egg ;
dip them in bread-crumbs, once more into oil,
and then into the bread-crumbs again. Broil
over a clear fire of a moderate heat, and
turn them that they may be equally cooked on
both sides. When they are brightly browned
take them up, arrange them on a dish alter-
nately with rashers of ham or bacon, and send
good gravy, or tomato, or any piquant sauce
to table with them. Time to broil the cut-
lets, ten to fifteen minutes, according to size.
Probable cost. Is. to Is. 2d. per pound.
Veal Cutlets, Broiled (a I'ltalienne).—
Take the best part of a neck of veal : cut the
ribs one by one, flatten them, and jDaro them
nicely, powder over a little salt and pepper,
take the yolk of an egg, and with a paste-brush
rub the cutlets with part of the egg, then dip
them first in the bread-crumbs, then in melted
butter, and afterwards in the crumbs of bread
again ; give them a good form, and broil them
on a slow fii-e, that they may get a fine bro-wTi
colour. Serve with a brown Italian sauce,
Spanish sauce, or gravy.
Veal Cutlets, Broiled, Plain.— Divide
the best end of a neck of veal into neat cutlets,
allowing one bone to each. Trim these neatly,
cut away the chine-bone, shorten the rib-
bones, and flatten the cutlets with a cutlet-bat.
Sprinkle salt and pepper on both sides, brush
them over shghtly with oil, and broil on a grid-
iron over a clear slow fire till they are nicely
browned on both sides. Serve on a hot dish,
with a few slices of ham or bacon on a separate
dish. Good brown gravy, or tomato or any
piquant sauce, may be sent to table with veal
cutlets. Time to broil the cutlets, ten to fifteen
minutes, according to thickness. Probable
cost. Is. per pound.
Veal Cutlets, Curried.— Cut one pound
of veal ✪ Veal Cutlets and Tomatoes from the fiUet into neat squares con-
venient for serving, and free from skin, bone,
gristle, or fat. Beat these well, and dip
them twice into beaten egg and bread-crumbs
seasoned with ciu-ry powder. Fry in a little
butter over a gentle fire, and turn them
that they may be equally cooked. Put them
into a dish, and pour some good curry sauce
round them. Serve very hot'. If hked, the
cutlets may be broiled instead of being fried, and
then they will require only to be brushed over
Page 2124 · 3 recipe records on this page
Presented as published in 1892. 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
pounded to paste, the strained juice of half a large lemon, and a little salt, pepper, cayenne, and grated nutmeg. A wine-glassful of sherry or madeira will greatly improve the gravy. Cover the saucepan closely, and simmer the ingredients as gently as possible till the veal is quite tender. Remember to remove the scum as it rises, and shake the saucepan frequently in order to keep the contents from burning. Time to simmer the veal, one hour and a quarter. Probable cost, Is. to Is. 2d. per pound. Sufficient for three persons.
Veal Cutlets, Bread-crumbed and Broiled. — Divide the best end of a neck of veal into cutlets. Saw off the chine-bone, shorten the rib-bones, trim the cutlets neatly, and flatten them. Sprinkle a little pepper and salt upon them. Brush them over first with clarified butter or oil, then with beaten egg ; dip them in bread-crumbs, once more into oil, and then into the bread-crumbs again. Broil over a clear fire of a moderate heat, and turn them that they may be equally cooked on both sides. When they are brightly browned take them up, arrange them on a dish alternately with rashers of ham or bacon, and send good gravy, or tomato, or any piquant sauce to table with them. Time to broil the cutlets, ten to fifteen minutes, according to size. Probable cost. Is. to Is. 2d. per pound.
Veal Cutlets, Broiled (a I'ltalienne).— Take the best part of a neck of veal : cut the ribs one by one, flatten them, and pare them nicely, powder over a little salt and pepper, take the yolk of an egg, and with a paste-brush rub the cutlets with part of the egg, then dip them first in the bread-crumbs, then in melted butter, and afterwards in the crumbs of bread again ; give them a good form, and broil them on a slow fii-e, that they may get a fine brown colour. Serve with a brown Italian sauce, Spanish sauce, or gravy.
Veal Cutlets, Broiled, Plain.— Divide
the best end of a neck of veal into neat cutlets, allowing one bone to each. Trim these neatly, cut away the chine-bone, shorten the ribbones, and flatten the cutlets with a cutlet-bat. Sprinkle salt and pepper on both sides, brush them over slightly with oil, and broil on a gridiron over a clear slow fire till they are nicely browned on both sides. Serve on a hot dish, with a few slices of ham or bacon on a separate dish. Good brown gravy, or tomato or any piquant sauce, may be sent to table with veal cutlets. Time to broil the cutlets, ten to fifteen minutes, according to thickness. Probable cost. Is. per pound.
Veal Cutlets, Curried.— Cut one pound of veal from the fiUet into neat squares convenient for serving, and free from skin, bone, gristle, or fat. Beat these well, and dip them twice into beaten egg and bread-crumbs seasoned with curry powder. Fry in a little butter over a gentle fire, and turn them that they may be equally cooked. Put them into a dish, and pour some good curry sauce round them. Serve very hot'. If hked, the cutlets may be broiled instead of being fried, and then they will require only to be brushed over
Records on this page
Veal Cutlets and TomatoesVeal Cutlets, Bread-crumbed and BroiledVeal Cutlets, Curried