Veal Cutlet

Ingredients

• a cutlet of veal
• three tablespoonfuls of salad-oil
• a cupful of boiling water
• a cupful of stewed tomatoes
• two dozen mushrooms
• season with salt
• and pepper

Method

1. 1

   Season veal, fry in hot oil until brown, then add water, tomatoes, and mushrooms.

2. 2

   Cover and simmer for an hour.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 22. The excerpt below is the record exactly as published.

season with salt and pepper and it is ready to serve. MAY 2D "Old Tray licked all the oysters up. Puss never stood at crimps, But munched the cod, and little kit Quite feasted on the shrimps." —Hood ("Poems"). THE fresh shrimps when in mar- ket are to be preferred, but good canned ones in glass bottles may be obtained. To- a pint of shrimps, when boiled and taken from the shells, allow a large cupful of milk ; when it is hot add a tablespoonful of butter rubbed into one of flour. Stir until well blended, then put in the shrimps, season with salt and paprika. When ready to take from the fire, stir in a beaten egg. If the canned shrimps are used be sure to rinse in cold water some minutes before using. 79 MAY 3D " Of course we must have something to eat. . . . There'll be a cutlet — on a trunk — ^anyway." — Mrs. Humphry Ward ("Lady Rose's Daugh- ter"). IF the cutlet was of veal it should have been thoroughly cooked, as un- derdone veal is proverbially unwhole- some. To insure a tender, palatable and digestible veal cutlet prepare and cook it as follows: Season the meat with salt and pepper. Heat three table- spoonfuls of salad-oil very hot in a fry- ing-pan. Fry the cutlet in this until brown on both sides. Pour off the oil and substitute a cupful of boiling water, a cupful of stewed tomatoes, and two dozen mushrooms

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