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Veal Cutlets with Bacon
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. David Harvey, Chicago, IL.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 241. The excerpt below is the record exactly as published.
VEAL CUTLETS WITH BACON.— Neatly trim the cutlets so that they will be of one size, and shape and then beat them with the rolling-pin until they are a little more than a 54 of an inch; in thickness. Dip each cutlet into beaten egg and then into fine, dry bread crumibs, seasoned with salt and pepper. Place them in a pan, well greased with cold dripping. Fry gently until done on one side; turn and fry the other side. When done, serve with slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.