Grillard of Veal

Ingredients

• two pounds of round steaks of veal
• one tablespoon of cider vinegar
• a teaspoon of salt
• black pepper mixed in the vinegar
• an even tablespoon of sifted flour
• one small minced onion
• one teacup of strained canned tomato
• a pinch of summer savory
• a little minced garlic

Method

1. 1

   Cut veal into pieces and marinate in vinegar, salt, and pepper.

2. 2

   Heat drippings in a skillet, cook cutlets quickly until browned.

3. 3

   Add flour to drippings, then onion, and return cutlets with tomato, savory, garlic, salt, and pepper.

4. 4

   Cook slowly for half an hour and serve on toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 55. The excerpt below is the record exactly as published.

GRILLARD OF VEAL A NEW ORLEANS DISH Cut in pieces like cutlets and beat two pounds of round steaks of veal. Lay in a deep china plate and pour over one tablespoon of cider vinegar, a teaspoon of salt and black pepper mixed in the vinegar. Have a deep saucepan or skillet very hot, and put in one large tablespoon of drippings. When this is smoking hot, throw in the cutlets, and be careful to make them lie flat. Cook quickly. When browned ^BEEF AND VEAL 99 take the cutlets from the skillet. To the hot drippings add an even tablespoon of sifted flour. When brown add one small minced onion, and to the browned flour and onion return your cutlets, adding one teacup of strained canned tomato, a pinch of summer savory, a little minced garlic

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