Veal and Ham Cutlets

Ingredients

• a nice slice from the fillet of veal
• some slices of ham
• a tablespoonful of finely chopped parsley
• the grated rind of a lemon
• a beaten egg
• a tablespoonful of flour
• half a pint of stock
• a teaspoonful of ketchup
• Harvey’s sauce
• browning

Method

1. 1

   Cut veal and ham into rounds, season, and coat with egg and breadcrumbs.

2. 2

   Fry ham, then veal in the same fat until cooked.

3. 3

   Serve with gravy made from pan drippings.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 105. The excerpt below is the record exactly as published.

Veal and Ham Cutlets. Take a nice slice from .the fillet of veal, cut it into neat rounds about the. size of a five shilling piece, also some slices of ham cut in the same way, rather fat. Put on to a plate a little pepper and salt, the grated rind of a lemon, a tablespoonful of finely chopped parsley ; mix them together, rub each veal cutlet in this, also with a little lemon juice, brush them over with a beaten egg, toss them in a sheet of paper containing bread crumbs, allow them to stand twenty minutes and repeat the egg and breadcrumb process. Put an iron frying pan on the fire, when it is quite hot fry the ham on both sides, lift them out on to a hot dish, and place very carefully the veal cutlets in the hot bacon fat to fry. Cook them in this ten to fifteen minutes until they are thoroughly done; the time depends a little upon the thickness. Lift them from the pan, arrange them alter- nately with the ham round the dish. The centre may be filled with green peas, or mixed vegetables cut into shapes. Make a good gravy in the pan with a tablespoonful of flour, stirred well in, and half a pint of stock, a teaspoonful of ketchup, Harvey’s sauce and browning

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