Veal Cutlets, Roasted (a la Maintenon)
From Cassell's dictionary of cookery, 1892
Serves 1
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
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, Roasted (a la Maintenon). — Take a cutlet of veal from the fillet. Cut it into neat pieces, and flatten these with a cutlet- bat. Spread upon them a httle good veal force- meat, cover with thin slices of fat bacon, and put them on a skewer. Cover them evenly with oiled paper, and roast before a clear fire. Send piquant sauce
Cook this with the app: pantry check, scaling, and the assistant.