Veal Chops

Ingredients

• thin chops from the rack of veal
• two and a half inches long
• a few drops of onion juice
• a tablespoonful of butter
• a little sauce made from the drippings

Method

1. 1

   Cut and trim veal chops, flatten them, and season with pepper and salt.

2. 2

   Spread minced trimmings on the chops, egg and breadcrumb them, then sauté until cooked.

3. 3

   Serve with sauce from drippings.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 35. The excerpt below is the record exactly as published.

VEAL CHOPS Cut thin chops from the rack and trim them like French mutton chops. Leave the bone two and a half inches long. Strike the meat with a cleaver to fiatten it out to two and a half inches in diameter. Chop the trimmings very fine, season them with pepper and salt and a few drops of onion juice. Spread the mince over the chops in an even layer. Egg and bread-crumb them and saute them until thoroughly cooked. Serve on a dish with a little sauce made from the drippings in the saute-pan, or with a tomato sauce. Serve spinach with this dish. NO. 69. COTTAGE PIE. NO. 70. JIWCED MEAT GARNISHED WITH POTATO RINGS IKJEDING VEGETABLES. NO. 71. .MINCEU MEAT OK TISII GAPNIIsHELJ WITH .M.VSHED POTATOES. p- NU. Ti. MINI'IilJ IIAJI AND EG NO. 73. VEAL A L'lrvm NNL. >-ir« K'fiT^ -—^r^-w.-i*.^.-. MJ. 74. SMALL VEAL CLTLETS. MEATS 93 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. Pile the spaghetti in the center of the dish and arrange the cutlets around it. Place the crisp slices of salt pork on the dish. SMALL VEAL CUTLETS Cut and tie the cutlets into rounds as directed in above receipt. Dredge them in salt and pepper and roll them in flour. , Put a tablespoonful of butter

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