Veal Cutlet

Ingredients

• a slice cut from the fillet about ½ in. thick
• clarified butter
• a dessertspoonful of fine dry flour
• from a gill to one-third of a pint of good stock
• seasoning this to taste with pepper
• seasoning this to taste with salt
• seasoning this to taste with lemon juice
• slices of lemon
• tiny rashers of bacon

Method

1. 1

   Take either the noisettes from the best end of the neck or a slice cut from the fillet about ½ in. thick, shape into rounds, and either flour or dip in egg and breadcrumb.

2. 2

   Fry in clarified butter until pale golden brown, about 12-15 minutes.

3. 3

   Lift onto a hot dish.

4. 4

   In the pan, add more butter, dredge in flour, and cook until pale fawn.

5. 5

   Gradually add stock, season, boil, and pour over the cutlets.

6. 6

   Garnish with lemon slices and cooked bacon.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 22. The excerpt below is the record exactly as published.

veal cutlet ” : Take either the “ noisettes ” from the best end of the neck as described for mutton, or a slice cut from the fillet about fin. thick, and shape this into rounds, batting these out neatly ; either flour these well or dip them in egg and breadcrumb, in either case frying them in clarified butter till of a pale golden brown, and perfectly cooked (underdone white meat is unpardon- able), which will take from twelve to fifteen minutes 46 ENTRIES. according to the size of the cutlets, then lift them on to a hot dish ; meanwhile add a little more butter to that in the pan, dredge in about a dessertspoonful of fine dry flour and cook these together till of a very pale fawn shade (a spoonful or two of white wine may with advantage be added to this ) ; now add gradually from a gill to one-third of a pint of good stock, or even boiling water, seasoning this to taste with pepper, salt, and lemon juice, boil it all up together, then pour it over and round the veal cutlets, which may be further garnished with slices of lemon and tiny rashers of bacon

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