Veal Cutlets (Hot)
From Entrees made easy, 1905
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 Entrees made easy (1905) by Peel, C. S. Mrs., page 7. The excerpt below is the record exactly as published.
Veal Cutlets (Hot). Dip some neatly trimmed veal cutlets in egg and breadcrumb, fry a golden brown, and serve on a wall of mashed potatoes, with nicely fried rolls of bacon, and a good sauce poured round them
Cook this with the app: pantry check, scaling, and the assistant.