Saute Veal Chops
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 67. The excerpt below is the record exactly as published.
Saute Veal Chops. — Cut the chops an inch thick from the ribs or loin, remove the outer skin, dust lightly with pulverized sugar, season with salt and pepper, and dredge with flour. Have a spoonful of hot clarified butter in a spider over the fire, lay in the chops, brown the under side, and turn them over in the spider. When brown on both sides, cover the spider closely, shove it to the back of the range, let the chops simmer ten min- Frying. 151 utes, then lift them to a warm platter. Add a table- spoonful of sweet mil
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.