Veal à l'Italienne
From Luncheons, 1902
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 35. The excerpt below is the record exactly as published.
VEAL A L'lTALIENNE Divide a veal cutlet into uniform small pieces and tie Ihem to make the pieces round and keep them in shape until cooked, when the strings are cut and removed. One cutk^t from the top of the leg of veal will cut into eight pieces. Dredge the small cutlets M-ith salt and pepper. Dip them into egg, and then cover them with bread crumbs. Saute them in the fat tried out of thin slices of salt pork. It will take from ten to fifteen minutes to cook them. Veal should be thoroughly cooked, but not dried. The meat will be white when cooked. Put a little lemon juice on each cutlet. Boil the required amount of spaghetti in salted water until it is tender, then steam it until dry so the sauce will adhere to it. Mix it with tomato puree and a few thin strips of boiled ham cut into straws one and a half inches long
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