Veal Cutlets a l'Indienne
From Modern cookery, in all its branches, 1884
Serves 3
Can be served with a prepared curry sauce.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 215. The excerpt below is the record exactly as published.
VEAL CUTLETS A L’lNDIENNE, OR INDIAN FASHION. (ENTREE.) Mix well together four ounces of very fine stale bread-crumbs, a teaspoonful of salt, and a tablespoonful of the best currie powder. Cut down into small well-shaped cutlets or collops, two pounds of veal free from fat, skin, or bone ; beat the slices flat, and dip them first into some beaten egg-yolks, and then into the seasoned crumbs ; moisten them again with egg, and pass tiiem a second time through bread-crumbs. AVhen all are ready, fry them in three or four ounces of b itter over a moderate fire, from twelve to fourteen minutes. For Q 226 MODERN COOKERY. [chap. xi. sauce, mix smoothly with a knife, a teaspoonful of flour and an equal quantity of currie-powder, with a small slice of butter ; shake these in the pan for about five minutes, pour to them a cup of gravy or boiling water, add salt and cayenne if required and the strained juice of half a lemon
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