Veal and Oysters

Ingredients

• two pounds of veal cutlets
• a quart of large stewing oysters
• thickened with grated bread-crumbs
• a dust of cayenne
• a grate of nutmeg
• one squeeze of lemon
• garnished with croutons soaked in lemon-juice and fried

Method

1. 1

   Cut veal into thin pieces, fry in boiling lard until half done.

2. 2

   Add oysters with their strained liquor thickened with bread-crumbs, cayenne, and nutmeg.

3. 3

   Continue frying until done, add lemon juice, and serve garnished with croutons.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Veal and Oysters. Take two pounds of veal cutlets, cut them into thin pieces, put them in a frying-pan with boiling lard, and let them fry till the veal is half done ; then add a quart of large stewing oysters, their liquor strained and thickened with grated bread-crumbs, and seasoned with a dust of cayenne and a grate of nutmeg. Continue frying till the veal and oysters are thoroughly done, give one squeeze of lemon, and serve garnished with croutons soaked in lemon- juice and frie

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