Cutlets of Veal with Spinach
From Cookery for every household, 1914
Serves 4
Sufficient for 4 or 5 persons.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 423. The excerpt below is the record exactly as published.
Cutlets of Veal with Spinach (Cdtes de Veau aux Epinards) 4 or 5 veal cutlets. A little butter. Seasoning. A crouton of bread. Cooked spinach. Sauce Madere or Borde- laise. Choose the cutlets from the best end of the neck, with a bone in each, and trim them in the same way as directed for Mutton Cutlets (see p. 229). Season them with pepper and salt, and dip them in salad oil or melted butter. Then broil or grill them until thoroughly cooked, and place a paper frill on the bone of each. Have ready some nicely cooked spinach, and pile it up on a round crouton of fried bread in the centre of a dish. Place the veal cutlets round, and serve Sauce Madere or Bordelaise
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