Veal Cutlets
From Cooks in clover, 1889
Serve with gravy thickened with butter and browned flour.
Presented as published in 1889. 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 Cooks in clover (1889), page 10. The excerpt below is the record exactly as published.
Veal Cutlets. — Mix bread crumbs with the beaten yelks of two eggs ; dip the cutlets into melted but- ter, then into the &%%. Fry in hot lard to a light brown. Thicken the gravy with butter and browned flour. Mrs. J. R. Morris. Veal Cheese. —Use equal quantities of sliced boiled veal and tongue; pound each separately iu a mortar, adding butter as you do so. Mix in a stone jar pressed in hard, and pour on covered in a dry place, tea. melted butter
Cook this with the app: pantry check, scaling, and the assistant.