Veal Cutlets, with Maitre d' Hotel Butter
From Cassell's dictionary of cookery, 1892
Serves 3
Serve very hot.
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 2128. The excerpt below is the record exactly as published.
Veal Cutlets, with Maitre d' Hotel Butter. — For one pound of cutlets prepare maitre d'hotel butter as follows : — Wash half an ounce of parsley, chop small, wrap it in the corner of a cloth, dip it in cold spring water, and wring the moisture from it. Put it into a basin with three ounces of butter, a dessert- spoonful of lemon- juice, and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.