Brown Veal Cutlet
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 52. The excerpt below is the record exactly as published.
BROWN VEAL CUTLET To prepare a veal cutlet that fairly melts in your mouth is an are worth your attention. First cut the veal into small pieces and dip it as usual in bread crumbs, beaten egg and again in bread crumbs; brown the cutlet in 1 tablespoon of butter, pour over it the brown cutlet sauce
Cook this with the app: pantry check, scaling, and the assistant.