Preparation : The cutlets are chopped and cut ofif the rib- bone. Remove all tendons and skin, and shape the chopped meat round and press it against the bone. Beat the egg well. Salt and pepper the cutlets, dip carefully into the egg and then into the flour. Now heat the butter and fry the cutlets in it to a light brown on both sides. Handle them carefully so they will not fall apart, then take them out and place them on a hot platter. Put 14 cup of water into cutlet butter, salt if necessary and cook, pour over cutlets, garnish with lemon slices and serve. — 55 — No. 22— BREADED VEAL CHOPS. Quantity for 6 Persons. 2 % lbs. of veal 1 tbsp. of milk Salt, pepper 1 cup of roll or cracker crumbs % tbsp. of flour % lb. of butter or half butter and 1 or 2 whites of egg half lard % cup of water✪ Breaded Veal Chops Preparation: The meat for this must be from the loin or leg. It is cut into % inch sfices, pounded, salted and pepper- ed. Beat the white of egg well or take egg and milk, dip the pieces of veal in and then into the roll or cracker crumbs. Fry them brown in the hot butter or lard, this will require 10 min- utes. They must not be rare-inside. For the ^ravy, put V^ tablespoonful of flour into the lard or butter, brown and add % cup of water ; add a little salt if necessary, cook well, then pour it over the meat, garnish with lemon slices and serve. No. 23— VIENNA VEAL-SCHNITZEL, (VEAL CUTLETS). Quantity for 6 Persons. 2 % lbs. of veal from the leg Juice of % lemon Salt, pepper % lb. of butter 2 eggs 6 eggs Flour✪ Vienna Veal-Schnitzel Preparation: The veal is cut into six % inclh thick slices, pounded, salted, peppered. Beat the eggs well, dip the meat into it and then sprinkle with flour. Heat the butter and fry the slices to a light brown on both sides. While they are fry- ing, drip the lemon juice on. When well done, put them on a hot platter. Make the gravy with % cup of water poured in- to frying butter and salt if necessary, cook and pour over the cutlets. The eggs are fried and placed on each cutlet care- fully so the yolk does not run out. No. 24— VEAL CUTLET OR SCHNITZEL A LA * HOLSTEIN. Quantity for 6 Persons. 2 % lbs. of veal from the leg 1 tbsp. ol capers 2 eggs 1 small pickle Salt 6 sardines 1 pinch of paprika 6 slices or six-eighths of a lemon % lb. of butter % tbsp. of flour. 4 hard boiled eggs % cup of water 2 tbsps. of pickled beets, chopped % tsp. of meat extract 1 tbsp. of onions✪ Veal Cutlet or Schnitzel a la Holstein Preparation : The meat is cut into six % inch thick slices. — 56 — sprinkled with salt and paprika and dipped into well beaten egg. The butter is heated and the meat fried brown on both sides, then put on a hot platter. The i/i tablespoonful of flour stirred into the butter and % cup of water added with i/^ tea- spoonful of meat extract and salt, if necessary, then boiled and poured over the meat. The hard boiled eggs are chopped fine, the whites separate from the yolks. The sardines are drained and cut into halves lengthwise, then rolled up. Now arrange your dish neatly, little Iheaps of beets, onions, pickle, white and yolk of egg, lemon slices on each cutlet. The rolled sardines in the middle of the lemon slice, heaps of -the rest around each and the capers singly in between. Should be prepared quickly but appetizingly. No. 25— VEAL CUTLETS IN WHITE WINE. Quantity for 6 Persons. 2 ^ lbs. of veal from the leg % celery root, cut into dainty % lb. of butter pieces Salt, pepper ' 10 small pieces of cauliflower 1 kohlrabi, cut into dainty pieces % pt. of white wine. % carrot, cut into dainty pieces 1 cup of water % parsley root, cut into dainty 2 tbsps. of flour✪ Veal Cutlets in White Wine, pieces ^ Preparation: The meat is cut into slices % inch thick, salted and peppered, then fried ligiht brown on both sides in the heated butter and placed on a platter.

AI-modernized reading of the original text

Preparation : The cutlets are chopped and cut off the rib bone. Remove all tendons and skin, and shape the chopped meat round and press it against the bone. Beat the egg well. Salt and pepper the cutlets, dip carefully into the egg and then into the flour. Now heat the butter and fry the cutlets in it to a light brown on both sides. Handle them carefully so they will not fall apart, then take them out and place them on a hot platter. Put 14 cup of water into cutlet butter, salt if necessary and cook, pour over cutlets, garnish with lemon slices and serve. — 55 — No. 22— BREADED VEAL CHOPS. Quantity for 6 Persons. 2 % lbs. of veal 1 tbsp. of milk Salt, pepper 1 cup of roll or cracker crumbs % tbsp. of flour % lb. of butter or half butter and 1 or 2 whites of egg half lard % cup of water Preparation: The meat for this must be from the loin or leg. It is cut into % inch slices, pounded, salted and peppered. Beat the white of egg well or take egg and milk, dip the pieces of veal in and then into the roll or cracker crumbs. Fry them brown in the hot butter or lard, this will require 10 minutes. They must not be rare-inside. For the gravy, put V^ tablespoonful of flour into the lard or butter, brown and add % cup of water ; add a little salt if necessary, cook well, then pour it over the meat, garnish with lemon slices and serve. No. 23— VIENNA VEAL-SCHNITZEL, (VEAL CUTLETS). Quantity for 6 Persons. 2 % lbs. of veal from the leg Juice of % lemon Salt, pepper % lb. of butter 2 eggs 6 eggs Flour Preparation: The veal is cut into six % inclh thick slices, pounded, salted, peppered. Beat the eggs well, dip the meat into it and then sprinkle with flour. Heat the butter and fry the slices to a light brown on both sides. While they are frying, drip the lemon juice on. When well done, put them on a hot platter. Make the gravy with % cup of water poured into frying butter and salt if necessary, cook and pour over the cutlets. The eggs are fried and placed on each cutlet carefully so the yolk does not run out. No. 24— VEAL CUTLET OR SCHNITZEL A LA * HOLSTEIN. Quantity for 6 Persons. 2 % lbs. of veal from the leg 1 tbsp. ol capers 2 eggs 1 small pickle Salt 6 sardines 1 pinch of paprika 6 slices or six-eighths of a lemon % lb. of butter % tbsp. of flour. 4 hard boiled eggs % cup of water 2 tbsps. of pickled beets, chopped % tsp. of meat extract 1 tbsp. of onions Preparation : The meat is cut into six % inch thick slices. — 56 — sprinkled with salt and paprika and dipped into well beaten egg. The butter is heated and the meat fried brown on both sides, then put on a hot platter. The i/i tablespoonful of flour stirred into the butter and % cup of water added with i/^ teaspoonful of meat extract and salt, if necessary, then boiled and poured over the meat. The hard boiled eggs are chopped fine, the whites separate from the yolks. The sardines are drained and cut into halves lengthwise, then rolled up. Now arrange your dish neatly, little heaps of beets, onions, pickle, white and yolk of egg, lemon slices on each cutlet. The rolled sardines in the middle of the lemon slice, heaps of -the rest around each and the capers singly in between. Should be prepared quickly but appetizingly. No. 25— VEAL CUTLETS IN WHITE WINE. Quantity for 6 Persons. 2 ^ lbs. of veal from the leg % celery root, cut into dainty % lb. of butter pieces Salt, pepper ' 10 small pieces of cauliflower 1 kohlrabi, cut into dainty pieces % pt. of white wine. % carrot, cut into dainty pieces 1 cup of water % parsley root, cut into dainty 2 tbsps. of flour, pieces ^ Preparation: The meat is cut into slices % inch thick, salted and peppered, then fried ligiht brown on both sides in the heated butter and placed on a platter.

Records on this page

Breaded Veal ChopsVienna Veal-SchnitzelVeal Cutlet or Schnitzel a la HolsteinVeal Cutlets in White Wine

The art of German cooking and baking