Veal Cutlets
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 9. The excerpt below is the record exactly as published.
Veal Cutlets. Cut veal into pieces for serving; season with salt and pepper; dredge with flour (or egg and crumbs); brown in salt pork fat; put into stew pan; make brown gravy; season highly with vegeta- bles cut fine or Worcestershire sauce. Pour over meat and simmer till tender (one and one-half hours)
Cook this with the app: pantry check, scaling, and the assistant.