Veal Cutlet
From Aunt Sammy's radio recipes, 1926
Season with salt and pepper.
Presented as published in 1926. 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 Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 2. The excerpt below is the record exactly as published.
VEAL CUTLET Veal cutlet should be served well done. The meat for cutlets should be cut about three-fourths of an inch thick. If cut any thinner, it is likely to dry out in cooking. Remove 8 any skin and cut the meat into pieces of convenient size for serving. Season with lemon and onion juice and Worces- tershire sauce, if desired, before cooking. Dip in flour and then cook in shallow fat
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