Veal Cutlets with Sorrel

Ingredients

• a neck of veal
• a little butter
• a glassful of light wine
• a peck of fresh green sorrel
• a pint of water
• a pinch of salt
• two ounces of butter
• two ounces of flour
• a pint of gravy

Method

1. 1

   Take cutlets from neck of veal, fry in butter until browned.

2. 2

   Drain, place in a stewpan, cover with veal gravy, simmer until done.

3. 3

   Optionally add wine.

4. 4

   Serve cutlets in a circle with sorrel puree in the center.

5. 5

   For puree, wash sorrel, cook with water and salt, drain, mix with butter and flour, moisten with gravy, stir for twenty minutes, rub through a sieve, and heat.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2129. The excerpt below is the record exactly as published.

Veal Cutlets with Sorrel. — Take some cutlets of an even thickness from the best end of a neck of veal, trim them in the usual way, and fry in a little butter tiU they arc lightly browned on both sides. Drain them, put them into a stewpan, pour over as much nicely-flavoured veal gravy as will cover them, and let them simmer gently tUl done enough. A glassful of light wine may be added if hked. Dish the cutlets in a circle, put some sorrel puree into the centre of the dish, and serve the cutlets with the gravy in which they were stewed in a tureen. The puree may be prepared as follows : — Wash a peck of fi-esh green sorrel in plenty of water, and put it into a stewpan with a pint of water and a pinch of salt. Stir it over the fire for a quarter of an hour or untU dissolved, then drain the water from it. Dissolve two ounces of butter in a stewpan, and mix two ounces of flour smoothly with it. Stir it over the fire for three minutes. Moisten with a pint of gravy

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