Mock Veal Cutlets

Ingredients

• Lentils, 1 cup.
• Grated celery, 1 tablespoon.
• Butter, 1/2 cup.
• Minced onion, 1 tablespoon.
• Graham-bread crumbs, fine, 1 cup.
• Mixed herbs, 1/2 teaspoon.
• Strained tomatoes, 1 cup.
• Salt, 1 teaspoon.
• Pepper.
• Dip these in egg.

Method

1. 1

   Wash lentils and soak overnight.

2. 2

   Strain and parboil for 30 minutes.

3. 3

   Drain and cook until soft.

4. 4

   Rub through a sieve and mix with other ingredients.

5. 5

   Form into cutlets, dip in egg and bread crumbs, place in a greased pan, and brown in a quick oven.

6. 6

   Serve with mashed potatoes and brown sauce.

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 33. The excerpt below is the record exactly as published.

MOCK VEAL CUTLETS. Lentils, 1 cup. Grated celery, 1 tablespoon. Butter, i cup. Minced onion, 1 tablespoon. Graham-bread crumbs, fine, 1 cup. Mixed berbs, J teaspoon. Strained tomatoes, 1 cup. Salt, i teaspoon. Peanuts, blanched and chopped, 1 cup. Pepper. Wash the lentils and soak overnight ; in the morning strain and parboil for 30 minutes in fresh boiling water. Drain and cook until soft in sufficient boiling water to cover them. Rub through a sieve and to the mixture add the butter, bread crumbs, tomatoes, to wliich a speck of soda has been added, and all the other ingredients. Blend all thoroughly and form into cutlets. Dip these in egg

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