Savoury Veal Cutlets

Ingredients

• ^ lb. cold veal
• 2 oz. smoked beef
• 2 oz. veal dripping
• 4 oz. flour
• ^ pint good white stock
• I teaspoonful made mus- tard
• ^ teaspoonful gravy spice (see page 81)
• 1 pinch of nutmeg
• 1 pinch of cayenne
• Strained juice of half a lemon
• Pepper and salt to taste
• Mashed potatoes
• 2 boned and pounded anchovies

Method

1. 1

   Mix the cold veal, smoked beef, veal dripping, flour, stock, mustard, gravy spice, nutmeg, cayenne, lemon juice, and season with pepper and salt.

2. 2

   Shape into cutlets and fry until golden brown.

3. 3

   Serve with mashed potatoes.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 26. The excerpt below is the record exactly as published.

SAVOURY VEAL CUTLETS. ^ lb. cold veal. 2 oz. smoked beef. 2 oz. veal dripping. 4 oz. flour. 4 pint good white stock. I teaspoonful made mus- tard. ^ teaspoonful gravy spice (see page 81). 1 pinch of nutmeg. 1 pinch of cayenne. Strained juice of half a lemon. Pepper and salt to taste. Mashed potatoes. 2 boned and pounded anchovies

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