Heidelberger Steaks

Ingredients

• 1 1/2 pounds veal from the leg
• 4 ounces veal fat
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• 2 tablespoonfuls fine chopped onion
• 1 egg

Method

1. 1

   Chop veal and fat finely, mix with salt, pepper, onion, and egg.

2. 2

   Form into oblong shapes, coat with bread crumbs, and fry until light brown.

3. 3

   Serve with gravy made from pan drippings.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 196. The excerpt below is the record exactly as published.

2 pounds veal from the leg, cut it into 6 even slices ; fry 4 ounces flne-cut larding pork light brown, put in the cutlets, fry light brown on both sides. Arrange them on a warm dish, mix 1 ounce butter with % even tablespoonful season- 292 MEATS. ing salt, spread it over the cutlets, and serve with fried eggplant and boiled potatoes, or any other kind of vegetables in season. Larded Teal Cntlets with Spinach.— Trim 6 veal cntlets from the loin, having the bone cut rather short, lard on one side with larding pork, season with 1 even tablespoonful seasoning salt Put 4 thin slices of larding pork in a baking pan, 2 onions, and Ys carrot cut into slices ; lay the cutlets on top of this, add sufficient stock or broth to nearly cover them, place the pan over the fire, cook 15 minutes ; then cover the cutlets with buttered paper, set the pan in oven, bake 20 minutes ; remove the paper, baste the cut- lets frequently, and bake till done. At the same time prepare Vt peck of spinach i la crdme, arrange the cutlets on an oval-shaped warm dish, lay the outlets in a straight row on the dish, so that the end bone is underneath ; dress the spinach on each side of it Be- move the fat from the gravy, strain, and serve with the cutlets; ^mish the spiuach with hard-boiled eggs. Wiener Schnitzel. — Procure 2 pounds veal from the leg, cut it into slices Vs ^^^^ thick and 3 inches square, pare the comers round, beat lightly to flatten them, then season with 1 tablespoon- ful seasoning salt and dust with flour ; dip each cutlet into beaten egg, cover with fine bread crumbs, and pat smooth with a knife. Fifteen minutes before serving place a pan with 1 ounce butter and Ys ounce lard over the fire ; as soon as hot put in the cutlets, fry light brown and well done. Arrange them on a warm dish, lay in the center of each schnitzel Yt teaspoonful capers. Soak 6 ancho- vies in cold water, remove the skin and bones, divide them in halves, roll them up ; place 2 of these rolls on each schnitzel with Y4 lemon cut into two, garnish with water cress or parsley, and serve. Wiener schnitzel may be served plain or with any kind of vegetables in season. Heidelberger Steaks. — Chop very fine 1Y« pound veal from the leg and 4 ounces veal fat; add 1 even tablespoonful salt, 1 even teaspoonful pepper, 2 tablespoonf uls fine chopped onio

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