Veal Cutlets

Ingredients

• two large tablespoonfuls of beef dripping
• a cup of cream
• a saltspoonful of salt
• quarter of pepper

Method

1. 1

   Cut veal into inch-thick cutlets, pound to half an inch thick, and marinate with lemon juice.

2. 2

   Season with salt, egg, and breadcrumbs.

3. 3

   Fry in hot fat until pale brown on one side, then turn.

4. 4

   Prepare gravy with fat, brown thickening, cream, and water, season, and serve cutlets with gravy around them.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 83. The excerpt below is the record exactly as published.

a saltspoonful of salt ; let them cook slowly twenty minutes, occasionally shaking them ; take them out ; stir a teaspoonful of flour into the butter, and add half a cup of broth or water, stir- ring carefully ; boil till thick and smooth ; return the sweetbread ; let it stew a minute, and serve either on squares of toast or with three-cornered pieces of toast sticking round it. YEAL CUTLETS. Take the cutlets from the middle of the leg ; let them be cut an inch thick ; divide into small shapely pieces ; pound each piece with a rolling-pin till they are half an inch thick ; squeeze a few drops of lemon juice over each and pile them up one on the other for a couple of hours or until you want to use them. The lemon juice makes them very tender. Season them with salt, and egg and Entrees^ 1 6 1 bread-crumb them (see directions) carefully. Although it is customary to speak of fried veal cutlets, they are usually fried in just enough fat, for which process there seems no proper English term but ^^ dry frying J^ Veal cutlets are one of the few things better cooked in this way than immersed in boiling fat. The reason is, be- cause they require to cook more slowly than most other things. Put in a pan two large tablespoonfuls of "beef drip- ping, if you have it, or lard, and any fat belonging to the cutlets ; let it get thoroughly hot ; lay in the cut- lets and let them get pale brown one side before you turn them ; do this with a cake turner, carefully — they will take from twelve to fifteen minutes, for they re- quire to be thoroughly done. Take them up and pour the fat out of the pan, put in it a dessert-spoonful of brown thickening, and when it has melted pour in a cup of cream and hot water, or broth ; stir well, rubbing all the gravy from the pan ; put in a saltspoonf ul of salt, quarter of pepper

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