Entree of Veal Cutlet
From The bachelor and the chafing dish, 1895
Presented as published in 1895. 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 bachelor and the chafing dish (1895) by Deshler Welch, page 29. The excerpt below is the record exactly as published.
Entree of Veal Cutlet. — Dip the cutlets in the yolks of beaten eggs and cover with bread- crumbs mixed with Cayenne, salt, nutmeg, table- spoonful of minced herbs, and peel of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.