Veal Cutlets, Breaded
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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 The bride's cook book (1915) by Edgar William Briggs, page 71. The excerpt below is the record exactly as published.
VEAL CUTLETS, BREADED Trim and flatten the cutlets, add pep- per and salt, and roll in beaten egg, then in oatmeal. Fry in good dripping, turn when the lower side is brown. Drain off the fat, squeeze a little lemon juice on each, and serve in a hot flat dish. CALVES LIVER AND BACON Cut liver in one-half inch slices, soak in cold water twenty minutes, drain, dry and roll in barley flour. Have pan very hot. Put in bacon thinly sliced, turn until brown; put on hot platter. Fry liver quickly in the hot fat, turning very often. When done, pour off all but one or two tablespoons fat, dredge in barley flour until it is absorbed, and stir till brown. Add hot water gradually to make smooth gravy, season and boil one minute. Serve separately. VEAL LOAF 3 Pounds Chopped Veal 1 Pound Fresh Pork (chopped line) 3 Eggs Butter Substitute 1 Pint Rice (boiled) 1 Teaspoon Salt 1 Teaspoon Black Pepper
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Cook this with the app: pantry check, scaling, and the assistant.