Broiled Veal Cutlets
From The table, 1889
Serves 1
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 178. The excerpt below is the record exactly as published.
Broiled Veal Cutlets. — Cut six even veal cutlets from a fine piece of the loin of white veal, pare them and flatten them slightly ; lay them on a dish, and season with a tablespoonful of salt, a teaspoonful of pepper, and one tablespoonful of sweet oil
Cook this with the app: pantry check, scaling, and the assistant.