Veal Cutlets, with Mushrooms

Ingredients

• a slice or more of veal
• a handful of mushrooms
• a table-spoonful of lemon-juice
• a table-spoonful of water
• a pinch of salt
• a slice of fresh butter
• a table-spoonful of flour
• a table-spoonful of ketchup

Method

1. 1

   Clean and trim mushrooms, put in a saucepan with lemon juice, water, and salt.

2. 2

   Shake for a few minutes, add butter, and cook for five minutes.

3. 3

   Divide veal into cutlets, season, dredge with flour or egg and breadcrumbs, fry until browned.

4. 4

   Drain fat, mix remaining fat with flour, moisten with stock, add mushrooms and ketchup, boil for three minutes.

5. 5

   Serve cutlets with sauce and fried bacon or ham.

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 Mushrooms.— Take a slice or more of veal for cutlets from the fillet, and for every pound of veal allow a handful of mushrooms. Cleanse and trim them, and put them into a saucepan with a table- spoonful of lemon-juice, a table-spoonful of water, and a pinch of salt for one pound of mushrooms. Shake them in the liquor for a few minutes, then add a slice of fresh butter, put them on a clear fire, and let them re- main for five minutes, shaking the saucepan occasionally. Turn them into a dish, cover closely, and leave them till wanted. Divide the veal into neat cutlets of a round or heart shape. Sprinkle a httle pepper and salt upon them, and cither dredge them with flour or egg and bread-crumb them, and fiy them in butter or fat till they are equally and brightly browned. Put them on a plate, and keep them hot. Drain oft" half the fat in the pan, and mix a table-spoonful of flour smoothly with the remainder. Moisten gradually with a small tea-cupful of boiling stock or water, add the prepared mushrooms and a table-spoonful of ketchup

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