Veal Cutlets and Tomatoes

Ingredients

• a pound of veal
• a dessert-spoonful of flour
• three ounces of butter
• one small onion
• four large ripe tomatoes
• two anchovies
• the strained juice of half a large lemon
• a little salt
• pepper
• cayenne
• grated nutmeg
• A wine-glassful of sherry or madeira

Method

1. 1

   Cut veal into six pieces, dredge with flour.

2. 2

   Brown in melted butter.

3. 3

   Add ham, onion, tomatoes, anchovies, lemon juice, and seasonings.

4. 4

   Simmer until veal is tender, about 1 hour and 15 minutes.

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 Tomatoes.— Cut a slice of veal from the fillet half an inch thick, and weighing about a pound. Cut it into six pieces, and dredge a dessert-spoonful of flour upon them. Dissolve three ounces of butter in a stewpan, put in the cutlets, and let them remain until they are brightly browned on both sides. Put with them a small slice of loan ham cut into dice, one small onion, four large ripe tomatoes, two anchovies cleaned and VEA ( 1042 ) VEA pounded to paste, the strained juice of half a large lemon, and a little salt, pepper, cayenne, and grated nutmeg. A wine-glassful of sherry or madeira will greatly improve the gravy. Cover the saucepan closely, and simmer the ingredients as gently as possible till the veal is quite tender. Remember to remove the sciun as it rises, and shake the saucepan frequently in order to keep the contents from burning. Time to simmer the veal, one hour and a quarter. Probable cost, Is. to Is. 2d. per pound. Sufficient for three persons. Veal Cutlets, Bread-crumbed and Broiled. — Divide the best end of a neck of veal into cutlets. Saw off the chine-bone, shorten the rib-bones, trim the cutlets neatly, and flatten them. Sprinkle a little pepper and salt upon them. Brush them over first with clarified butter or oil, then with beaten egg ; dip them in bread-crumbs, once more into oil, and then into the bread-crumbs again. Broil over a clear fire of a moderate heat, and turn them that they may be equally cooked on both sides. When they are brightly browned take them up, arrange them on a dish alter- nately with rashers of ham or bacon, and send good gravy, or tomato, or any piquant sauce to table with them. Time to broil the cut- lets, ten to fifteen minutes, according to size. Probable cost. Is. to Is. 2d. per pound. Veal Cutlets, Broiled (a I'ltalienne).— Take the best part of a neck of veal : cut the ribs one by one, flatten them, and jDaro them nicely, powder over a little salt and pepper, take the yolk of an egg, and with a paste-brush rub the cutlets with part of the egg, then dip them first in the bread-crumbs, then in melted butter, and afterwards in the crumbs of bread again ; give them a good form, and broil them on a slow fii-e, that they may get a fine bro-wTi colour. Serve with a brown Italian sauce, Spanish sauce, or gravy. Veal Cutlets, Broiled, Plain.— Divide the best end of a neck of veal into neat cutlets, allowing one bone to each. Trim these neatly, cut away the chine-bone, shorten the rib- bones, and flatten the cutlets with a cutlet-bat. Sprinkle salt and pepper on both sides, brush them over shghtly with oil, and broil on a grid- iron over a clear slow fire till they are nicely browned on both sides. Serve on a hot dish, with a few slices of ham or bacon on a separate dish. Good brown gravy, or tomato or any piquant sauce, may be sent to table with veal cutlets. Time to broil the cutlets, ten to fifteen minutes, according to thickness. Probable cost. Is. per pound. Veal Cutlets, Curried.— Cut one pound of veal

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