Veal Cutlets with Tomato Sauce
From Practical household cookery, 1891
Serves 1
Can be served with any sharp sauce or maitre d'hotel butter.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 111. The excerpt below is the record exactly as published.
dip in melted butter; pass them through bread-crumbs; broil on a moderate fire for about twelve minutes, and serve with some Tomato sauce (No. 217)
Cook this with the app: pantry check, scaling, and the assistant.