Veal Cutlets
From Buckmaster's cookery, 1887
Use a clear bright fire and incline the gridiron towards the cook.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 113. The excerpt below is the record exactly as published.
VEAL CUTLETS. (1.) Ingredients. Veal Cutlets. Oil. Tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.