Veal Cutlets, Larded

Ingredients

• Take some cutlets of an equal thickness from the best end of a neck of veal.
• lard the lean part with thin strips of fat bacon.
• strips of red tongue and black truffle may be intermixed.
• barely cover them with nicely-flavoured stock to which a glassful of light wine has been added.

Method

1. 1

   Cover the saucepan and let the cutlets simmer gently until tender.

2. 2

   Drain the gravy, press the cutlets until cold, strain the gravy, and boil until reduced.

3. 3

   Heat the cutlets in the oven and serve with gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2126. The excerpt below is the record exactly as published.

Veal Cutlets, Larded. — Take some cutlets of an equal thickness fi'om the best end of a neck of veal. Trim these neatly, flatten them with a cutlet-bat, and lard the lean part with thin strips of fat bacon, with which, for a superlative dish, strips of red tongue and black trufile may be intermixed. Put the cutlets into a saucepan, and barely cover them with nicely- flavoured stock to which a glassful of light wine has been added

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