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Veal Cutlets and Celery
From Cassell's dictionary of cookery, 1892
Serves 1
Garnish with veal forcemeat balls and sliced lemon.
Presented as published in 1892. 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
599Calories
10 gProtein
23 gCarbs
53 gFat
Full nutrition (31 nutrients)
Calories599 kcal
Protein9.8 g
Carbohydrates23 g
Fiber5.1 g
Total Fat53 g
Saturated Fat28 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Cholesterol146 mg
Sodium221 mg
Potassium737 mg
Calcium215 mg
Iron3.7 mg
Magnesium71 mg
Phosphorus182 mg
Zinc1.8 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate22 mcg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2123. The excerpt below is the record exactly as published.
Veal Cutlets and Celery.— Divide the best end of a neck of veal into neat cutlets. Trim these in the usual waj', and beat them with a cutlet-bat. Wash four heads of celery, and cut them into neat pieces. Put them into a saucepan, cover with boiling water slightly salted, add a blade of mace, let them boil quickly for ten minutes, then drain them. La}- the celery at the bottom of a saucepan, add the cutlets and a little salt and pej^per, and pour over them as much veal stock made from the bones and trimmings of the cutlets as will barely cover them. Let them simmer gently till tender. Take up the cutlets, and mix with the celery, now reduced to pulp, a quarter of a pint of milk or cream and a thickening of flour and butter
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