Veal Cutlets

Ingredients

• 2 pounds of veal
• salt
• pepper
• yolk
• bacon fat
• a teaspoonful of capers
• anchovies
• sliced lemon
• parsley
• potato salad

Method

1. 1

   Slice, pare, and flatten 2 pounds of veal, add salt, pepper, and dip them in egg and breadcrumbs.

2. 2

   Fry them in bacon fat, and arrange on a dish with a teaspoonful of capers on each, and a garnish of anchovies, sliced lemon, and parsley.

3. 3

   Serve with potato salad.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 30. The excerpt below is the record exactly as published.

yolk of an egg to the gravy before pouring it in. CASPACHO. (A national dish of Spain.) Mince a large white onion, add i fine cucumber sliced, and<'3 tomatoes cut up. Put in layers in a bowl, dust with salt, pepper, parsley, and bread- crumbs, adding oil and vinegar as for salad. There must be plenty of the latter, and the whole served ice-cold. This is the most popular sum- mer dish in Spain. BACALAO. (Spain.) Soak and parboil i pound of salt cod, mix it, in flakes, with yi pint of tomato sauce, made of stewed tomatoes, an onion chopped fine and fried in a tablespoonful of olive oil, a pinch of cinna- mon, salt, and pepper. Bake this in an earthen dish with slices of bread and butter over the top. 6 8i With a Saucepan over the Sea COULIBAC. (Russia.) Make a paste as for baba pudding or Savarin, and roll it very thin. Cut into a large square, fill it with a forcemeat of veal, rice, eggs, herbs, butter, stock, and mushrooms, and roll it up like jelly cake. Dust the top with crumbs, and bake it i hour. Serve with hot wine sauce, in slices. I BUONBOCCONI. (Genoa.) Steep I pound of beef marrow, drain, chop, and pound it, and press through a sieve. Add 5 ounces of chopped candied peel, and citron, mixed ; beat these with 2 tablespoonfuls of sugar, and the zest of an orange, and the yolks of 2 eggs. Put a spoonful between two circles of puff paste, and bake them in a hot oven. Serve in a mound, with a good sauce. DOLMAS. (Gk'eece and Turkey.) Chop fine a suflicient quantity of cold cooked lamb or mutton, add an equal amount of boiled rice, season to taste, and add as much milk or white stock, blended with the yolk of an egg, to make a thick paste. Fill lettuce leaves with this, roll them up and cook in water or a little stock for ^ hour. Drain them, arrange on a dish, and pour a sauce S2 With a Saucepan over the Sea over them of milk, yolk of egg, parsley, and the juice of a lemon. QUEEN'S TIDBITS. (France.) Make a good puff paste, roll it very thin, cut into circles and put two together with a filling as for chicken croquettes, and bake in a hot oven. Sweet- breads or mushrooms, mixed with stock, may be used instead of chicken. These are dainty morsels, but very rich fare. MACEDOINE IN ASPIC. (Normandy.) Make i quart of good aspic jelly, and while yet liquid, line a fancy mould with a part of it. Fill the centre with a pretty arrangement of equal parts of cooked and sliced sweetbreads, tongue, liver, mushrooms, truffles, and sausage. Serve cold, turned out on a dish, with mayonnaise dressing. The more meats used, the better. BRAISED QUAILS. (Maison d'or, Paris.) Pick, clean, and split 6 quails. Roast them for 4 minutes, then put th6m in a casserole with i carrot, and i onion, sliced, i ounce of butter, parsley, thyme, a bayleaf, and 3 sliced green peppers, freed from seeds. Stir for 5 minutes, then add, over the fire, i pint of tomato sauce, ^ 83 With a Saucepan over the Sea glass of sherry, and 3 tablespoonfuls of mushroom ketchup or sauce. Cover and cook for 10 min- utes more in the oven, then serve in the casserole. KIDNEY STEW. (Baden-Baden.) Soak, parboil, and slice a fine calf's kidney. Fry it in 2 ounces' of butter or dripping, adding salt, pepper, and 2 tablespoonfuls each of chopped truffles and mushrooms, and i tablespoonful of sherry, also parsley. Cook for 10 minutes more, serve with a border of fritters made according to recipe given elsewhere. LAMB CHOPS. (Monte Carlo.) Trim 8 thinly cut chops from the leg, add some parsley, mace, a piece of butter, and sufficient milk to cover and simmer, in a closed pan, for i hour. Drain the chops, dip each in bread-crumbs and yolk of egg, and fry in butter. Thicken the milk with flour and butter, yolk of an egg, and flavor- ing of lemon juice, pepper, and salt, strain it over the chops, which can be arranged in a circle round green peas or fresh beans. MUTTON CUTLETS. (Prague.) Cut up a neck of mutton, and boil the cutlets in sufficient stock to cover, with an onion, a car- 84 With a Saucepan over the Sea rot, and some herbs for ^ hour. Drain them, make a sauce of i spoonful each of flour and butter, I cup of boiling milk, salt, pepper, ^ cup of grated horseradish, the juice of ^ a lemon, and yolk of i egg. Pour this around the chops, dust them with some bread-crumbs, and brown in a hot oven. Serve with spinach or potatoes. VEAL CUTLETS. (Vienna.) Slice, pare, and flatten 2 pounds of veal, add salt, pepper, and dip them in egg and bread- crumbs. Fry them in bacon fat, and arrange on a dish with ^ a teaspoonful of capers on each, and a garnish of anchovies, sliced lemon, and parsley. Serve with potato salad

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