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Veal Cutlets
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 39. The excerpt below is the record exactly as published.
| lbs. veal cutlet, I pint stock, 1 gill cream, | lb. butter, 2 onions, 1 apple, 1 lemon, 1 tablespoon curry powder, 1 tablespoon curry paste, a little salt. Cut the veal into little square pieces. Chop the onion and fry it in the butter, and add the apple chopped finely, and then the curry powder and the paste. Fry these together for five minutes, then add the stock and stir till it boils. When it boils, put in the meat. Simmer gently for two hours, then add the cream and lemon juice. Arrange the meat on a dish with the sauce and serve with boiled rice. Veal Cutlets. — i| lbs. veal cutlet, I egg, bread-crumbs, lemon, butter, parsley, salt and pepper, bacon
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