Veal Cutlets with Tongue

Ingredients

• one ounce of butter
• one ounce of flour
• trimmings there may be of the tongue
• salt
• pepper

Method

1. 1

   Fry the veal cutlets until brown on both sides.

2. 2

   Hold them high above the fire for a few minutes and cover.

3. 3

   Drain from fat and keep hot.

4. 4

   In a stewpan, melt butter, gradually add flour while stirring until browned.

5. 5

   Mix in strained gravy and minced tongue.

6. 6

   Warm tongue pieces in the sauce and serve on each cutlet.

7. 7

   Add salt and pepper to the sauce if necessary.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 458. The excerpt below is the record exactly as published.

one ounce of butter into a stewpan, di-edge over it very gradually one ounce of flour, and keep stirring till it browns, but it must not bm-n. Mix with it the strained gravy, and any trimmings there may be of the tongue, finely minced. Warm the round pieces of tongue in this, and put one on each veal cutlet. Serve the cutlets in a cir- cular form, add salt and pepper

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