Veal Cutlets

Ingredients

• One slice of veal from the leg
• Sprinkle with salt and pepper
• roll in fine crumbs
• dip in beaten egg
• a cup and a half of stock or water
• one tablespoonful of butter
• two heaping tablespoonfuls of flour

Method

1. 1

   Wipe and remove bone, skin, and membranes from veal.

2. 2

   Pound and shape for serving.

3. 3

   Roll in crumbs, dip in egg, and roll in crumbs again.

4. 4

   Fry in salt pork fat until brown, then place in a stewpan.

5. 5

   Make gravy with butter and flour, add stock gradually, season, and simmer cutlets for 45 minutes.

6. 6

   Strain gravy over cutlets and garnish.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 143. The excerpt below is the record exactly as published.

Veal Cutlets. {Joanna Sweeny.') One slice of veal from the leg. Wipe, and remove the bone, skin, and tough membranes. Pound and cut, or shape into pieces for serving. Sprinkle with salt and pepper, E-oll in flne crumbs^ then dip in beaten egg^ then in crumbs again. Fry several slices of salt pork^ and fry the cutlets brown in the pork fat. When brown, put the cutlets in a stewpan. Make a brown gravy with one tablespoonful of butter,, or the fat remaining in the pan if it be not The Boston Cook Booh 241 burned, and two heaping tahlespoonfuls of Jlour. Pour on gradually a cup and a half of stock or water

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