Veal Cutlets (a la Zingara)

Ingredients

• a tolerably thick slice from the fillet of veal
• two ounces of grated ham
• an onion stuck with one clove
• a large carrot grated
• a small bunch of sweet herbs
• as much brown sauce as will cover them

Method

1. 1

   Cut veal into round pieces and fry in butter until browned.

2. 2

   Remove fat and add brown sauce, ham, onion, carrot, and herbs.

3. 3

   Simmer until tender.

4. 4

   Keep cutlets hot, fry slices of ham or tongue, and serve cutlets with ham or tongue in between, with sauce in the center.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2122. The excerpt below is the record exactly as published.

Veal Cutlets (a la Zingara).— Take a tolerably thick slice from the fillet of veal. Cut it into round pieces convenient for serving, trim these neatly, and fry them in a stewpan with hot butter or lard till they are lightly browned. Pour off the fat, and pour upon the cutlets as much brown sauce as will cover them. Put into the saucepan with them two ounces of grated ham, an onion stuck with one clove, a large carrot grated, and a small bunch of sweet herbs

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