Veal Chops

Ingredients

• ten rib bones from a piece of mutton
• two pounds of veal, cut from the leg
• three eggs
• one cupful of cracker crumbs
• two of stock
• five table-spoonfuls of butter
• two teaspoonfuls of salt
• half a teaspoonful of pepper
• one-fourth of a teaspoonful of powdered sage
• of summer savory
• of sweet marjoram
• of thyme
• two table-spoonfuls of cold water
• a heaping table-spoonful of flour

Method

1. 1

   Chop the meat finely and mix with half the cracker crumbs, herbs, pepper, salt, half a cup of stock, and beaten eggs.

2. 2

   Shape into ten parts with rib bones.

3. 3

   Dip in egg and roll in remaining crumbs.

4. 4

   Bake in a hot oven for half an hour, basting with gravy.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 167. The excerpt below is the record exactly as published.

Veal Chops. For ten chops there will be required ten rib bones from a piece of mutton, two pounds of veal, cut from the leg, three eggs, one cupful of cracker crumbs, two of stock, five table-spoonfuls of butter, two teaspoonfuls of salt, half a teaspoonful of pepper, one-fourth of a tea- spoonful of powdered sage, of summer savory, of sweet marjoram, and of thyme, two table-spoonfuls of cold water, and a heaping table-spoonful of flour

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