Chopped Veal, German Style

Ingredients

• Put through a meat cutter 2 lbs. of lean veal
• Season with i teasiX)onful of salt
• yi teaspoonful of pepper
• yi teaspoon fiil of onion juice
• and i tablespoonful of chopi)e(l parsley

Method

1. 1

   Season veal, form into chops, dip in egg, roll in breadcrumbs, and fry in hot fat until golden.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 41. The excerpt below is the record exactly as published.

y^ teaspoonful of pepper. Thicken with a little flour; boil 10 minutes and set aside until you make a plain omelet. When the omelet is done fold the mushrooms in. 153 December. 18. — Pigs in Blankets. Wash and wipe as many large oysters as you require. Have the same numl)er of slices of thin bacon; roll one around each oyster and fasten with a small wooden tooth- pick. Put them into a saucepan and cook until the bacon is crisp. Serve on a very hot platter. 19. — Chicken w^ith Peanuts. (A Spanish Bisli.) Cut a young chicken into small pieces ; roll in flour and fry brown in lard or butter. Wlien the chicken is done, jHitir over it a cup- ful of sweet cream and sprinkle liberally with roasted peanuts coarsely powdered. — From " Table Talk," Philadelphia. 20. — Mock Woodcock Toast. Take the livers of 4 chickens or 3 turkeys. \V'ash, cover with boiling water, and simmer until tender; drain and pound to a paste, adding by degrees 1 teaspoonful of essence of anchovy, a dash of pepper, 1 saltspoonful of sugar, the yolk of i raw egg, and i table- spoonful of melted butter. Trim the crusts 154 December, from 4 slices of stale bread and fry in a little butter until golden brown. Spread with the paste and place where they will keep warm. Scald I cupful of cream ; add the beaten yolks of 2 eggs and stir until the cream thickens. Whip the whites of the eggs to a stiff froth ; add to the thickened cream ; beat together for a moment ; then pour over the toast.— From "Table Talk," Philadel- phia. 21.— Devilled Whitebait. Wash the fish through two waters ; drain thoroughly and dry them on a soft cloth. Have ready a second cloth well floured. Drop the fish on this and roll them over and over until they are well and evenly floured. Transfer them to a wire frying-baskct and plunge into smoking hot fat. When a pale golden color (which will take about 2 min- utes), drain them, sprinkle with salt and cayenne or paprika and serve on a napkin. — From "Table Talk," Philadelphia. 32.— Chopped Veal, German Style. Put through a meat cutter 2 lbs. of lean veal ; for this the shoulder is inexpensive and December* well flavored. Season with i teasiX)onful of salt, }4 teaspoonful of pepper, yi teaspoon fiil of onion juice, and i tablespoonful of chopi)e(l parsley

Cook this with the app: pantry check, scaling, and the assistant.