Pounded Cutlets

Ingredients

• Half a pound raw veal
• two to three ounces well-flavoured fat bacon
• the yolks of two eggs
• half an eschalot
• a little chopped parsley
• pepper and salt
• pepper and salt

Method

1. 1

   Pound the veal and bacon well together and pass them through a wire sieve.

2. 2

   Add the parsley and eschalot.

3. 3

   Prepare a good thick white sauce, put in the veal, bacon, pepper and salt.

4. 4

   Stir over the fire for ten minutes, add the yolks of two eggs, put back on the fire and let boil a minute longer to set the egg.

5. 5

   Spread out half an inch thick on a flat dish, and when cold cut out into cutlet shapes.

6. 6

   Egg, breadcrumb, and fry in boiling lard.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 13. The excerpt below is the record exactly as published.

pepper and salt. Scrape the flesh off the breast of the fowl, pound it in a mortar and pass it through a wire sieve. Return it to the mortar and mix with it the egg, the cream, and the spices * Such Jleshi fowly and fishing. Such waiting and dishing, I cannot help wishing A woman might swear f — HoOD. 52 ENTRIES* * Wouldst thou with mighty beef augment thy meal? Seek Leadenhall ; St. Jameses sends thee veal,^ — Gay. to taste. Butter a plain ring-shaped tin mould, pour into it the cr^me, cover with buttered paper, and steam very slowly for half an hour. Serve with a rich white sauce flavoured in the same way as the cr^me, and garnish with any green vegetable. This cr^me is almost equally good made of rabbit, and is more economical so made. (Tabacte JSala (a (Told Entree). One pound of fillet of raw veal, half a pound of bacon, half a pound of breadcrumbs, the yolks of two eggs, grated lemon rind, nutmeg, cayenne ; pepper and salt. Scrape and pound well the veal with the * And there ^ Merrily seated in a ring^ partook A choice repast.^ — WORDSWORTH. 53 ENTRIES. ' Your Ic^auring people think beyond all question, Beeff vecUy and mutton^ better for digestion* Byron. bacon, a little of the veal fat, and the bread- crumbs pressed dry. Mix in the yolks, the lemon-peel, and the spices. Bake or steam in a plain tin mould for three-quarters of an hour. Turn it out ; let it cool. Then brush it over with thin glaze. Cut into cutlet shapes it may be served with aspic jelly, or in small slices it makes a good mayonnaise. ptuBdfan CutletB* Half a pound raw veal, two to three ounces well-flavoured fat bacon, the yolks of two eggs, half an eschalot, a little chopped parsley

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