Veal Cutlets
From The book of plain cooking, 1904
Serve extra gravy in a tureen if needed.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 17. The excerpt below is the record exactly as published.
Veal Cutlets Cut the veal — which should be from the fillet — into small pieces, and roll in egg and bread-crumbs. Fry some fat bacon, and place 62 PLAIN COOKING on the dish in the oven, to keep warm while the cutlets are frying. Put some more fat into the pan, so that the cutlets are covered. Fry them brown. Then place them on a paper to drain while you make the gravy. Place in the centre of the dish, the bacon round. Pour over the gravy, and sprinkle a little fluid parsley
Cook this with the app: pantry check, scaling, and the assistant.