Veal Cutlets, Maintenon

Ingredients

• slices about three quarters of an inch thick
• wet them on both sides with egg
• a seasoning of bread-crumbs, parsley, thyme, knotted marjoram, pepper, salt, and a little nutmeg grated
• melted-butter

Method

1. 1

   Cut slices about three quarters of an inch thick, beat them with a rolling-pin, and wet them on both sides with egg; dip them into a seasoning of bread-crumbs, parsley, thyme, knotted marjoram, pepper, salt, and a little nutmeg grated; then put them into papers folded over, and broil them; serve in a boat of melted-butter, with a little mushroom-ketchup.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 509. The excerpt below is the record exactly as published.

VEAL CUTLETS, Main- tenon. — Cut slices about three quar- ters of an inch thick, beat them with a rolling-pin, ana wet them on both sides with egg ; dip them into a seasoning of bread-crumbs, parsley, thyme, knotted marjoram, pepper, salt, and a little nut- meg grated ; then put them into papers folded over, and broil them ; and serve In a boat of melted-butter

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