Gravy for Veal Cutlets

Ingredients

• Flour I teaspoonful.
• White stock \\ pint.
• Cream 2 tablespoonfuls.
• Catsup • • I dessertspoonful.
• A few drops of lemon juice.
• Pepper and salt.

Method

1. 1

   Remove the cutlets from the pan, keep them hot.

2. 2

   Dredge the flour into the pan, add the stock, let it thicken, then add the cream, catsup, lemon juice, and seasoning, and strain round the cutlets.

3. 3

   Tomato or brown sauce may be substituted if liked.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 24. The excerpt below is the record exactly as published.

Cream 2 tablespoonfuls. Eggs 2. Cayenne. Salt to taste. 6o Chop the lobster very finely, pound well together the panada and lobster, mixing in the eggs singly, add the cream, and season to taste. Pass the mixture through a wire sieve. Have ready some small quenelle moulds well buttered, fill them with the lobster mixture, using a forcing bag and plain pipe. Steam them for fifteen minutes, dish them on a potato border straight down the centre of the dish. Pour round them an anchovy sauce. Panada. Melt one ounce of butter in a stewpan, stir in two ounces of flour, add one gill of milk, boil well ; then use. Lobster Eggs a la Guildhall. Take six or seven small fresh eggs (hard boiled), remove the shells, cut them in halves ; remove the yolks, fill up the space (until it resembles the original shape of the egg) with the lobster mixture, as below. Dip each one into egg and bread crumbs twice ; fry in hot fat a pretty golden colour. Dish in a circle ; garnish with fried parsley. Lobster Mixture. Take the meat from a lobster, pound it up with four hard-boiled yolks of eggs, three ounces of butter (melted), and a tablespoonful of white or Bechamel sauce, cayenne and seasoning to taste. Pass it through a wire sieve, and use as directed above. If fresh lobster be used, eight ounces of the meat will be required ; but if tinned lobster, six ounces will be sufficient, as it is more solid. The lobster coral or spawn must be pounded with one ounce of the butter to make the mixture a good colour. This mixture may also be used in the form of cutlets, croquettes, etc. Lobster Creams. (By kind permission o/The Wakefield School of Cookery.) Lobster (with coral if possible) i. Butter 2 oz. Cream ... \ pint. Lemon juice a few drops. ( Not in original Recipe. ) Cayenne and salt to taste. 6i Remove the flesh from the lobster, pound it in a mortar with the butter, then pass through a sieve. Pound the coral separately and pass it through a sieve, and dry it slightly in a very cool oven. Whip the cream, adding a very little lemon juice drop by drop ; let the cream be quite stiff", but take care not to over-heat it ; then add the lobster and half the coral. Season with cayenne and salt. Pile the lobster cream in little soufflee cases, and decorate with the remainder of the coral. Veal Cutlets. Veal cut from the fillet (about half an inch thick) ... i| lb. Bread crumbs. Egg I. Butter 2 oz. Pepper and salt. Cut the veal into rounds rather larger than a five shilling piece. Flatten these with the cutlet-bat or rolling-pin. Eg"g and bread-crumb them, and saute them in the same way as mutton cutlets. Dish in a circle with a small piece of fried bacon to each cutlet — the bacon must be placed between the cutlets. Garnish with slices of lemon, and pour round the cutlets gravy made as follows : — Flour I teaspoonful. White stock \ pint. Cream 2 tablespoonfuls. Catsup • • I dessertspoonful. A few drops of lemon juice.

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