Veal Cutlets made from Cold Dressed Veal

Ingredients

• Take a pound and a half of cold veal free from skin or gristle.
• and half a pound of lean ham or tongue.
• season with salt, cayenne, and grated nutmeg.
• add a teaspoonful of mustard.
• a teaspoonful of anchovy.
• two tablespoonfuls of strong veal gravy.
• the grated rind and juice of a small lemon.
• and a quarter of a pound of clarified butter.
• Half a cupful of rice boiled in milk till soft and pounded may be added if liked.
• a little yolk of egg may be used to bind the mixture together.

Method

1. 1

   Form the paste into cutlets, dip in clarified butter, dredge with flour, egg, and bread-crumb them twice.

2. 2

   Fry in hot fat or bake in a brisk oven, basting two or three times.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2127. The excerpt below is the record exactly as published.

Veal Cutlets made from Cold Dressed Veal.— Take a pound and a haM of cold veal free from skin or gristle, and half a pound of lean ham or tongue. Mince the meat finely, pound it in a mortar, season with salt, cayenne, and grated nutmeg, and add a tea- spoonful of mustard, a tea-spoonful of anchovy, two table^spoonfuls of strong veal gravy, the grated rind and juice of a small lemon, and a quarter of a pound of clarified butter. Half a cupful of rice boiled in milk till soft and pounded may be added if liked, and a little yolk of egg may be used to bind the mixture together.

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