Veal Cutlets

Ingredients

• the cutlets
• beaten egg
• cracker dust
• drippings

Method

1. 1

   Wipe the cutlets with a damp cloth, dip them first in beaten egg, then in cracker dust, and set in a cold place for an hour.

2. 2

   Fry in drippings to a rich brown.

3. 3

   Cook slowly that they may be thoroughly done.

4. 4

   Lay for a moment on brown paper to drain free of grease, and put on a hot platter.

5. 5

   Serve with tomato sauce.

As published

This recipe was extracted from Kirmess cook book (1907), page 65. The excerpt below is the record exactly as published.

VEAL CUTLETS. Tested. Wipe the cutlets with a damp cloth, dip them, first, in beaten egg, then in cracker dust, and set in a cold place for an nour. Fry in drippings

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