Veal Cutlets (Steak)

Ingredients

• Clean the meat
• 2 tablespoonfuls of drippings
• 1 cupful flour
• 1 teaspoonful pepper
• 1 tablespoonful salt
• 2 cupfuls stock or water
• 2 tablespoonfuls chopped parsley
• 1 teaspoonful Worcestershire sauce

Method

1. 1

   Clean the meat; remove the bone and tough membranes.

2. 2

   Cut into pieces.

3. 3

   Cover the bone and tough pieces with cold water and cook at low temperature for stock.

4. 4

   Season veal with salt and pepper, roll in bread crumbs, dip in beaten egg, then in crumbs again.

5. 5

   Brown cutlets in fat.

6. 6

   Prepare sauce with all ingredients except Worcestershire sauce.

7. 7

   Add cutlets to sauce and cook at simmering temperature for 1 hour or until tender.

8. 8

   Add Worcestershire sauce before serving.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 109. The excerpt below is the record exactly as published.

VEAL CUTLETS (STEAK) Clean the meat ; then remove the bone and tough mem- branes. Cut the meat into pieces for serving. Cover the 268 THE COOKING OF FOODS bone and the tough pieces of meat with cold water and cook at a low temperature. (This stock is to be used in the sauce.) Small pieces of meat may be put together by using wooden toothpicks for skewers. Season the veal with salt and pepper. Roll in dried bread crumbs, dip in beaten egg, then in crumbs again. Put 2 tablespoonfuls of drippings or other fat in a frying pan. Brown the cutlets in the fat. Remove the veal ; in the frying pan prepare the following : SAUCE FOR CUTLETS 8 tablespoonfuls drippings £ teaspoonful pepper J cupful flour 2 cupfuls stock or water i tablespoonful salt 2 tablespoonfuls chopped parsley 1 teaspoonful Worcestershire sauce

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