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Veal Cutlets a la Mode de Londres
From Modern cookery, in all its branches, 1884
Serves 4
Savoury herbs, grated lemon-rind, nutmeg or mace, salt, and white pepper can be mixed with the bread-crumbs.
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
Nutrition per serving
72Calories
6 gProtein
4 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein5.6 g
Carbohydrates3.7 g
Fiber0.2 g
Sugars0.1 g
Total Fat4.3 g
Saturated Fat1.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol56 mg
Sodium64 mg
Potassium93 mg
Calcium12 mg
Iron0.7 mg
Magnesium4.7 mg
Phosphorus62 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate21 mcg
Choline42 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 216. The excerpt below is the record exactly as published.
YEAL CUTLETS A LA MOAE HE LONDRES, OR, LONDON FASHION. •' ENTREE.) Raise the flesh entire from the upper of the best end of a neck of veal, free it from the skin, and from the gi cater portion of the fat, slice it equally into cutlets little more than a quarter of an inch thick, brush them with egg, strew them with fine bread-crumbs, and fry them of a light brown. Toast, or fry apart as many small slices of bacon as there are cutlets, and let them be trimmed nearly to the CHAP. XI.] VEAL. 227 same shape ; place them alternately on their edges round the inside of a hot dish (so as to form a sort of chain), and pour into the middle some rich gravy made in the pan
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Cook this with the app: pantry check, scaling, and the assistant.