Larded Teal Cutlets with Spinach

Ingredients

• 6 veal cutlets from the loin
• 1 even tablespoonful seasoning salt
• 4 thin slices of larding pork
• 2 onions
• 1/2 carrot
• 1/2 peck of spinach

Method

1. 1

   Lard the cutlets, season with salt, and place in a baking pan with larding pork, onions, and carrot.

2. 2

   Cover with stock and cook for 15 minutes.

3. 3

   Bake in the oven for 20 minutes, basting frequently.

4. 4

   Serve with spinach dressed with hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 195. The excerpt below is the record exactly as published.

6 veal cutlets from the loin, remove all fat, trim neatly, brush over with melted butter ; lay the cutlets on a hot broiler and broil over a moderate fire 5 minutes on each side, turning frequently* Mix 1 ounce butter with Vt even tablespoonf ul seasoning salt, lay the cutlets on a warm dish, spread over the seasoning butter, garnish with cut lemon and parsley; serve with boiled potatoes and stewed green peas or asparagus. Teal Cutlets Mae6doine. — Remove the bone and fat from 6 yeal cutlets from the loin, trim in the shape of a pear ; season with 1 even tablespoonful seasoning salt, dust lightly with flour, dip into beaten egg, roll in bread crumbs, pat with a knife nice and smooth. Melt 1 ounce butter and Yg ounce lard or fat in a pan ; put in the cutlets, fry over medium-hot fire to a fine golden color, then remove. Place in the center of a warm dish 1 pint of each of boiled carrots julienne, cut small white onions d, la crdme, small cooked potato balls, and cauliflower i I'allemande; lay the cutlets in a circle around the vegetables and serve. Teal Cutlets^ Fried.— Select 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

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