Grilled Veal Cutlets

Ingredients

• three pounds of the best end of the neck of veal
• one ounce of butter
• a teaspoonful of lemon jirice
• a little savoury thyme
• a small bunch of parsley
• one egg
• pepper to taste
• salt to taste
• some crumb of bread

Method

1. 1

   Prepare the veal cutlets by trimming and beating them to half an inch thick.

2. 2

   Chop the thyme and parsley finely.

3. 3

   Melt butter, mix with lemon juice, thyme, parsley, egg, pepper, and salt.

4. 4

   Dip cutlets in the mixture, then coat with bread crumbs.

5. 5

   Grill on a gridiron over a fire for about ten minutes, turning to brown both sides.

6. 6

   Serve on a wall of mashed potatoes.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 27. The excerpt below is the record exactly as published.

o grill Veal Cutlets. 1. We take three pounds of the best end of the neck of veal, or veal cutlet, and put it on a board. 2. We take a saw and saw off the end of the rib bone, leaving the cutlet bone three inches in length. 3. We saw off the chine bone, which lies at the back of the cutlets. 4. We joint each cutlet with the chopper. 5. We take a sharp knife and cut off each cutlet close to the bone, so as to get an extra cutlet between each bone. 6. We take a cutlet bat and beat each cutlet to about half an inch in thickness. 7. We trim the cutlet round, leaving about half an inch of the rib bone bare. 8. We form the cutlets to a good shape. N.B. — The trimmings of the cutlets should be put aside, as the fat may be clarified, and used for dripping. Lessons on Cooking Meat. — {Entrdes^) Veal Cutlets. 67 9. We take a little savoury thyme, put it on a board, and chop it up very finely (the thyme, when chopped, should fill a saltspoon). 10. We take a small bunch of parsley, wash it in cold water, and dry it in a cloth. 11. We chop this parsley up very finely, on a board. 12. We put one ounce of butter on a kitchen plate, and put it in the oven to melt. 13. When the butter is melted, we add a teaspoonful of lemon jirice, and the chopped thyme, and parsley. 14. We take a lemon, wipe it clean with a cloth. 15. We take a grater, and just give one grate of the lemon rind, over the other ingredients. 16. We add one egg and pepper and salt to taste, and beat all up together with a knife. 17. We take a wire sieve and stand it over a piece of paper. 18. We take some crumb of bread

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