Veal Cutlets Baked

Ingredients

• veal cutlets
• salt
• pepper
• small green onion cut fine
• a little parsley
• bread crumbs
• bits of butter

Method

1. 1

   Put the veal cutlets in a baking dish, sprinkle with salt, pepper, small green onion cut fine, and a little parsley, bread crumbs and bits of butter.

2. 2

   Add another layer if necessary.

3. 3

   Bake about 20 minutes until done and brown on the top.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 19. The excerpt below is the record exactly as published.

VEAL CUTLETS BAKED— Mrs. L. A. Lancel. Put tTie veal ciitlets in a baking dish, sprinkle with salt, pepper, small green onion! cut fine, and a little parsley, tiread crumibs and bits of butter. Ad;di another layer if necessary. Bake about 20 minutes until done and brown on the top. FRICANDEAU— Mrs. L. A. Lancel. Have your butcher lard a piece of veal with the bone removed. Brown your ve^l thoroughly, add a little water, 6 cloves, 6 allspice, 2 laurel leaves, a few mustard seeds, 2 good sized carrots cut up, pepper and salt, season highly. Toward last add 1 small glass of white -wine or sherry. When '^one put your meat in a deep, dish arranged with carrots and a few olives, and pour your liquor over it and set aside to cool. Serve cold. Simmer the bone of the veal with meat and use stock for the liquor. FRICANDEAU OF VEAL— Mrs. Robt. H. Menzies. 3 lbs. best veal from the fat side of a leg of vep.!, 2 carrots, 2 large onions, savory herb^, flavoririg of m.a.ce, allspice, 2 bay leaves and pepper to taste, a fe|iv slices fat bacon, 1 pt. of any good stock. Take off the skin, trim the meat evenly into a good shape and m'ake some slits in it. Lard thickly with the bacon fat. Slice the vegetables and put these with the herbs and spices in the middle of a stew pan with a few slices of baqon on top; these should form a mound for the veal to rest on. Lay the fricandreau over the hacon, with a little salt MEATS 51 Bprinkled over it and pour in just enough stock to cover the bacon, etc., without touching the veal. Let it gradually come to the boll, then put it over a slow and equal fire and let it simmer very gently for about 2% hrs. Baste it frequently and a short time 'before serving put it into a brisk even for a few minutes ; skim the fat from the liquor and serve. VEAL PILLAU — Mrs. R. H. Renebome. This is a very savory and economical mode of preparing veal, 3 lbs. cut from the neck and shoulder being used. The other materials need- ed are 1 cup of rice, 3 tablespoons butter or % of a lb. of salt pork, 1 oninn, 3 teaspoons salt, V2 teaspoon pepper, 1 cup strained tomato, and 4 cups boiling water. Cut the veal into small pieces and season well with salt. Chop onion fine, cook in the butter until a light brown, add vr a] p.nd stir until brown, add tomato and 1 cup of the water and sim- mer gently for 1% hrs. Now add the other 3 cups of water, salt, pep- per and rice. Cover closely and simmer, for another hour. The rice will abforb most of the liquid. BREAST OF VEAL (Norwegian Style). Breast of veal, 1 egg, 'bread crumbs

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