Breaded Veal Cutlets
From Raleigh recipe book, 1925
Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 9. The excerpt below is the record exactly as published.
salt to taste 2 tablespoons butter Yolks of 2 eggs 2 teaspoons Crusader flour rubbed smooth into butter Boil lobster and cream together until tender, add flour and butter and stir until smooth. Then add yolks of the eggs and lastly the wine. ESCALLOPED OYSTERS Drain liquor from 1 quart of oysters and carefully remove all bits of shell. Butter a deep dish or pan, cover the bottom with stale bread crumbs'. Put in a layer ef oysters, season with salt and pepper and plenty of butter. Repeat this until the dish is full, finishing with bread crumbs and butter. Pour over the whole half and half oyster liquor and milk, being careful to use just enough to moisten the mixture suffi- ciently without making it too soupy. Bake in hot oven. PICKLED OYSTERS Strain the liquor and boil with a little salt, red pepper and mace. While boiling put in the oysters, let them boil until plump, take out and put in a. jar. Pour into the liquor a pint of good vinegar to two quart of oysters. Let the vinegar and liquor boil, then pour on the oysters. Serve when cold. Mrs. W. a. Erwin. 23 STEWED OYSTERS No. 1 Pour liquor irom one quart of oysters into sauce pan. Let come to a boil, drop in well washed and drained oysters. When gills begin to curl add ^4 pint of milk, and salt and pepper to taste. Have butter size of an egg melted and pour into oysters. Mks. Alfred Williams. STEWED OYSTERS No. 2 1 quart oysters 1 cup grated stale bread crumbs 1 pint milk Salt and pepper to taste 1 tablespoon butter Wash oysters thoroughly. Put oysters and butter on stove until they begin to boil, add cold milk and bread crumbs and cook for twenty minutes, stirring often. Mrs. Allen G. Rogers. OYSTER COCKTAILS Put into a champagne tumbler 2 tablespoons of catsup, 1 tablespoon chili sauce, 1 teaspoon lemon juice, 1 teaspoon vinegar, V2 teaspoon grated horseradish, 1 teaspoon Worcestershire sauce, 3 drops of tabasco sauce, salt to taste and enough oysters to fill the glass. Crushed ice on top. Mrs. C. B. Weight. 24 MEATS AND POULTRY RULES FOR COOKING MEATS xVXD FOWLS In cooking meats and fowls of all kinds my first step is to squeeze over them the juice of a large lemon, then with a spatula I spread over the surface bacon grease, then brown all over quickly to close the pores and keep in the juices. I then add salt and put meat into a baking pan with about l^/o pints of boiling water into which have been put a small quantity of pepper, marjoram, savory seasoning and onion. For fowls I add poultry seasoning, a little sage and a little more onion. Never salt meat until pores are closed. - ' . Mrs. W. T. McGee. A RECIPE FOR COOKING A HAM Let the ham soak all night skin side uppermost. To boil, put in cold water, skin side down. Count time for cooking a^ter it comes to the boiling point. For a thick ham allow 25 minutes to the pound. Keep the water just at the boiling point, never allow it to boil hard, only an occasional bubble. Leave in the water until the next morning, then take out, skin, remove the loose bone, cover with bread crumbs that have been lightly toasted, and run in hot oven for a few minutes to brown thoroughly. When cold put in refrigerator to become firm. MkvS. Alfhed Thompson. BEEF A LA MODE Take the bone from a round of beef, fill the space with a forcement made of the crumbs of a stale loaf, four ounces of marrow, two heads of garlic chopped with thyme and parsley, some nutmeg, cloves, pepper and salt, mix to a paste with the yolks of four eggs beaten. Make deep incisions in the lean part of the bee£ and stuff with the above mixture. Make balls of the remainder. Sew a band of strong white cloth wide enough to keep it round and compact, put in a vessel jiLst sufficiently large to hold it, add a pint of water and bake for three hours ; when done skim the fat from the gravy, thicken it with brown flour, add finely chopped mushrooms, flavor with walnut catsup, and serve garnished with parsley and the forcemeat balls fried. Mrs. Joiix W. Hinsdale. 25 «... 14 East Morgan Street Phone 605 Payne 's B. F. PAYNE Proprietor MARKET OUR MEATS ARE DELIVERED BY REFRIGFRAIED MOTORCYCLE NO GERMS NO DUST Silver Sets STERLING AND PLATE WARE We carry at all times a complete stock of silver ware in many different patterns, and at prices that are very reasonable. Complete Sets or Single pieces WE WILL BE GLAD TO SHOW YOU OUR STOCK AND HELP YOU SELECT JEWELER AND OPTOMETRIST Royster's RALEIGH, N. C. The Oldest Candy in the South Home Building and Loan Association 128-130 South Salisbury Street RALEIGH, N. C. V. O. PARKER, President GILBERT T. STEPHENSON. Vice-Pres. MANLY C. BRITT, Sec.-Treas. 26 BREADED VEAL CUTLETS Select one inch thick cutlets. Beat slightly with steak hammer. Cut with scissors in shape of miniature hams. Lay on dish and cover with well beaten whole egg for a minute or two. Turn over in crumbs (two parts rolled crackers and one part each flour and corn meal) well sea- soned with salt and black pepper. Fry in deep fat, equal parts butter and snow drift. Garnish with lemon and parsle3^ Serve with Lea & Perrin's sauce. Mrs. J. J. Beknakd. MRS. JAS. BOYLAN'S BEEF LOAF 3 lbs round steak 1 tablespoon chopped green I/O lb ham fat (or 1 cup bacon pepper fat) 1 tablespoon Worcestershire 1 egg sauce 1 cup bread crumbs 1 teaspoon chopped parsley 1 teaspoon chopped onion Salt and black pepper to taste
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