Veal Cutlets
From The home science cook book, 1902
Garnish with lemon and parsley.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 58. The excerpt below is the record exactly as published.
Veal Cutlets. The loin and thickest part of the leg of veal are commonly used for steaks or cutlets, but a nice dish may be prepared from cheaper parts, if one will take the time to do it properly. Take a slice from the lower part of the leg, or from the shoulder, where considerable lean meat is found. Wipe it and remove the tough membranes, skin~ and bones, and put them in the soup kettle. Cut the lean meat into pieces for serving, and pound them until the fiber is all broken. Lap one piece over another, put the small bits all together, and pound and press them into the shape you wish. In this way you can use every little scrap of meat, and have the cutlets of uniform shape and tenderness. Season well with salt and pepper, roll in fine bread-crumbs, dip in beaten egg or flour batter, and then in crumbs again. Brown the cutlets in hot salt pork fat. Put the cutlets in a stew-pan, add two tablespoons of flour to the fat left in the pan, and, \vhen well mixed, pour on gradually one pint of hot water, or the water in which the bones and trimmings have been simmering. Add half a cup of ketchup
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Cook this with the app: pantry check, scaling, and the assistant.