Veal Cutlets
From The paper-bag cookery manual, 1911
Garnish with parsley and lemon quarters.
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 21. The excerpt below is the record exactly as published.
Veal Cutlets. Procure about four or five veal cutlets from the best end of the neck of veal. Flatten with a cutlet bat, then trim the sides neatly and scrape the bones clean, season each with salt and pepper. Melt about half an ounce of butter, and add to it about a tea- spoonful of finely chopped parsley, one small peeled and finely chopped shallot, and a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.