Fried Veal Cutlets

Ingredients

• two or three tablespoonfuls of lard or beef drippings
• well seasoned with salt
• well seasoned with pepper
• dredged with flour
• a cup of cold water

Method

1. 1

   Put lard or drippings in a frying pan and heat until boiling.

2. 2

   Lay in the cutlets, seasoned with salt and pepper, and dredged with flour.

3. 3

   Brown on both sides, then remove the meat.

4. 4

   Reserve excess grease for gravy.

5. 5

   Mix a tablespoonful of flour with the remaining grease until smooth, add cold water, and season.

6. 6

   Boil the gravy, return the meat, cover, and stew gently for 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 78. The excerpt below is the record exactly as published.

FRIED VEAL CUTLETS. Put into a frying pan two or three tablespoonfuls of lard or beef drip- pings. When boiling hot lay in the cutlets, well seasoned with salt and pepper and dredged with flour. Brown nicely on both sides, then remove the meat, and if you have more grease than is necessary for the gravy put it aside for further use. Reserve a tablespoonful nr more and rub into it a MEATS. 123 tablespoonful of flour, with the back of the spoon, until it is a smooth, rich brown color ; then add gradually a cup of cold water

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