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Veal Cutlets, Fried
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with fried forcemeat balls and bacon.
Presented as published in 1892. 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
Nutrition per serving
253Calories
17 gProtein
34 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories253 kcal
Protein17 g
Carbohydrates34 g
Fiber0.7 g
Sugars0 g
Total Fat7.7 g
Saturated Fat3.1 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.3 g
Cholesterol28 mg
Sodium63 mg
Potassium304 mg
Calcium23 mg
Iron3.3 mg
Magnesium17 mg
Phosphorus149 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate102 mcg
Choline15 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2125. The excerpt below is the record exactly as published.
Veal Cutlets, Pried.— Take the cutlets from the best end of the neck, and let them be about half an inch thick. Trim them neatly, flatten with a cleaver, and flour well. Fry them in butter or good dripping until they are cooked through. AVhen brown on one side tm-n them upon the other. Pour away the fat, and dissolve a slice of fresh butter in the pan, stir a dessert-spoonful of flour into this, and when it is quite smooth and brown add very gradually a cupful of boiling gravy which has been made by stewing the trinunings of the veal very gently for an hour or more with a little water, a small roll of lemon-rind, an onion, half a blade of mace, a sprig of parsley and thjTne, and a little pepper and salt. This sauce may, if liked, be flavoured with a little lemon- juice or walnut pickle, or with a few mush- room
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