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Teal Cutlets Broiled
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 195. The excerpt below is the record exactly as published.
eal Cutlets^ Broiled. — Procure 6 veal cutlets from the loin, remove all fat, trim neatly, brush over with melted butter ; lay the cutlets on a hot broiler and broil over a moderate fire 5 minutes on each side, turning frequently* Mix 1 ounce butter with Vt even tablespoonf ul seasoning salt, lay the cutlets on a warm dish, spread over the seasoning butter, garnish with cut lemon and parsley; serve with boiled potatoes and stewed green peas or asparagus. Teal Cutlets Mae6doine. — Remove the bone and fat from 6 yeal cutlets from the loin, trim in the shape of a pear ; season with 1 even tablespoonful seasoning salt,
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Cook this with the app: pantry check, scaling, and the assistant.