Rice and Veal Cutlets
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1534. The excerpt below is the record exactly as published.
ice and Veal Cutlets.— Take equal parts of cold veal and of rice boiled in milk till it is tender. Pound the ingredients in a mortar, first separatelj-, and afterwards to- gether, season the mixture with pepper and salt, and a very small portion of grated nut- meg, and bind it together with yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.