Veal Cutlets

Name: Veal Cutlets
Ingredients: Use a slice of veal from the leg.; Wipe, and remove the bone, skin, and tough membranes.; Cover the bone and tough pieces of meat with cold water,; Season the veal with salt and pepper.; Melt 2 tbsp. of dripping or butter in frying-pan,

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 19. The excerpt below is the record exactly as published.

VEAL CUTLETS. Use a slice of veal from the leg. Wipe, and remove the bone, skin, and tough membranes. Cut into pieces for serving. Cover the bone and tough pieces of meat with cold water, and cook at a low temperature. This stock is to be used in the sauce. Small pieces may be put together by using wooden toothpicks for skewers. Season the veal with salt and pepper. Roll in fine bread crumbs, dip in beaten egg, then in crumbs. Melt 2 tbsp. of dripping or butter in frying-pan,

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