Fried Veal Chops
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 65. The excerpt below is the record exactly as published.
Fried Veal Chops. — Select rib or loin veal chops an inch in thickness, dust lightly with pulverized sugar and pepper and more freely with salt, dip in corn-meal and flour sifted together, cover with ^g'g batter, roll in cracker crumbs, fry in hot fat, drain on cheese-cloth
Cook this with the app: pantry check, scaling, and the assistant.