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Veal Cutlets
From The home cook book, 1905
Serves 1
Do not allow veal to brown too much.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 55. The excerpt below is the record exactly as published.
VEAL CUTLETS Have the cutlets cut a little more than half an inch thick. Roll soda crackers very fine. Beat one egg or more. To one egg add a tablespoon of cold water. Lay the rolled cracker on a pie plate, the egg in a smaller pan. Season the cracker highly with salt to taste, and red pepper. Cut the veal in pieces ready to serve. Dip each piece first in the egg and then roll over and over in the cracker. Put in a frying- pan a number of pieces of pickled pork cut in thin slices. Fry out the fat, and brown on both sides. When brown take out, and lay on a hot platter. Now put the veal in the fat and add a large lump of butter
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