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Veal Cutlets (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
Time to broil the cutlets is a quarter of an hour.
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
573Calories
30 gProtein
48 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein30 g
Carbohydrates48 g
Fiber4.4 g
Sugars11 g
Total Fat29 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol68 mg
Sodium3867 mg
Potassium907 mg
Calcium62 mg
Iron4.8 mg
Magnesium72 mg
Phosphorus394 mg
Zinc3.8 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D1.4 mcg
Vitamin C1.1 mg
Vitamin A7.1 mcg
Vitamin E0.5 mg
Vitamin K5.3 mcg
Vitamin B60.7 mg
Vitamin B121.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)15 mg
Folate90 mcg
Choline136 mg
Caffeine0 mg
Water627 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2120. The excerpt below is the record exactly as published.
Veal Cutlets (another way).— Take two or three cutlets about three-quarters of an inch thick from the best end of the neck of veal. Flatten them with the cutlet-bat, sprinkle pepper and salt upon them, and fry them in butter or lard six minutes on each side. Take them up, drain them, and put them aside till cool. Take a sheet of stiflt paper for each cutlet. Trim the edges to make it as nearly as possible of the shape of the cutlet, and be careful to leave a tolerably wide margin for folding over. Oil the paper, lay on it a slice of bacon, a spoonful of sauce, the cutlet, another spoonful of sauce, and another slice of bacon. Double the edges of the paper all round that the sauce may not escape. When the cutlets are to be served, broil them over a very slow fire, and turn them over that they may be equally cooked. Serve them on a dish in the papers. The sauce with which they are to be covered may be made as follows: — Thicken a pint of nicely-flavoured stock with an ounce of flour. Boil it tiU it is smooth. Strain it, put it back into the sauce- pan, and boil till it is reduced to half the quantity. Stir into it a little grated ham, a little parsley, half a tea- spoonful of minced shallots, one or two chopped mushrooms if they are to be had, and a little pepper
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