Veal Cutlets (a la Financiere)

Ingredients

• six fine cutlets of veal
• a bunch of herbs
• an onion stuck with six cloves
• sliced carrot
• sliced onion
• sliced celery
• a wine-glassful of ketchup
• a wine-glassful of sherry or madeira
• a pinch of cayenne

Method

1. 1

   Trim and flatten cutlets, lard with bacon.

2. 2

   Line a stewpan with vegetables and herbs, place cutlets on top, cover with stock or water.

3. 3

   Simmer gently until tender, basting frequently.

4. 4

   Strain stock, thicken, add ketchup, sherry, and cayenne.

5. 5

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2121. The excerpt below is the record exactly as published.

six fine cutlets of veal, and pare them on one side only, but all on the same side : lard them like a fricandeau, only let the bacon be cut finer ; let them be braised also in the same manner as a fiicandeau ; then reduce the liquor in which they have been stewed, with which you glaze them. Serve up with either endive or sorrel. — Ude. Veal Cutlets (a la Financiere). — Take the best end of a neck of veal. Saw off the rib-bones so as to make the cutlets about three inches long, and the chine-bone, and divide the meat into cutlets of an even thickness. Trim them neatly, flatten them with the cutlet-bat, and lard through the lean part evenly and closely with quarter-inch strips of fat bacon. Line the bottom of a small stewpan with sliced caiTot, onion, and celery, and add a bunch of herbs and an onion stuck with six cloves. Lay tlie cutlets upon the vegetables, pour upon them as much stock or water as will barely touch the surface of the veal, and cover the meat with a round of oiled paper. Place the stewpan on a gentle fire, and let its contents simmer as gently as possible till the cutlets are tender. Baste frequently with the liquor in the pan. Take up the cutlets, and put them on a dish with the larded side uppermost. Strain the stock in which they were stewed. Thicken with a small piece of brown thickening. Let it simmer by the side of the fire that it may throw up the grease, which should be carefully removed. Stir into the sauce a wine-glassful of ketchup, a wine-glassful of shen-y or madeira, and a pinch of cayenne

Cook this with the app: pantry check, scaling, and the assistant.