Veal Cutlets with Vermicelli

Ingredients

• Remove all the fat from the cutlet
• season
• season
• into cracker crumbs
• in cheese mixed with crumbs
• boil some vermicelli

Method

1. 1

   Prepare cutlets, dip in egg and crumbs, fry in butter.

2. 2

   Boil vermicelli, mix with tomato sauce, and serve with cutlets.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 95. The excerpt below is the record exactly as published.

into cracker crumbs and fry. They both look and taste like oysters. To be eaten with tomato sauce. L. D. T. BAKED VEAL PIE. Use the neck or any part of the veal which you prefer. Cook it by boiling an hour, then place the meat in a very deep dish, and when you lay on the upper crust wet the edge of the under crust all around and flour it; then lay on the upper crust and press your hand upon the edge, so that the flour and water will make the crusts adhere and prevent the gravy from escaping. Prick the top several times with a large fork. If you have pieces of crust left, cut them into leaves and ornament the pie. Bake one-half hour. M. A. M. VEAL, CHICKEN OR RABBIT BONDINETTES. To every pound of finely-minced meat add one-quarter of a pound of mashed potatoes; season with salt and pepper and moisten with a gravy made from the bones of the cold meat. Press the minced meat into well- buttered cups and bake for twenty minutes. Turn out on a dish, pour a little browned gravy round and stick a sprig of parsley into each bondinette. Mrs. Ella Field. VEAL LOAF. Four pounds of veal, three-quarters of a pound of salt pork chopped fine together, one teacupful of cracker crumbs, powdered fine, one and one-half cups of stock, three eggs, one-fourth of a cup of dried bread- crumbs, one scant teaspoonful of thyme and marjoram, one-half teaspoon- ful of summer savory, three generous teaspoonfuls of salt, one teaspoonful of pepper, one-fourth of a teaspoonful of nutmeg, two tablespoonfuls of butter; add to the chopped meat the cracker crumbs, two eggs well beaten and one cup of the stock; mix well with the hands; butter a flat cake tin, form the mixture into a loaf, place in the tin; beat the third ^gg well, MEATS. 125 spread it on the loaf, sprinkle over with fine bread-crumbs; bake in rather hot oven three hours, basting frequently with the remaining stock in which the two tablespoonfuls of butter have been melted. Edith Van Vormer. VEAL LOAF— No. 2. Have the hutch^v g^rind {not chop) four pounds taken from a leg of veal, and one pound of fat salt pork. Roll one-half of a pound of soda crackers fine and mix all together. Use little salt and pepper and thyme — about one teaspoonful. Beat two eggs, and add them. Mix thoroughly with the hands and shape into a block, using a square pan to cook it in. Roast one hour and one-half, basting constantly. To be sliced and eaten cold. Mrs. Maria Whiter. VEAL CHEESE. Three pounds of chopped veal, one slice of salt pork, sixteen small crackers, three eggs, one-half pint of water, salt, pepper and sage to taste; bake three hours. D. C. M. VEAL CUTLETS WITH VERMICELLI. (German Style.) Remove all the fat, but not the small rib of the cutlet, season and turn in egg and crumbs, or dip in melted butter, then in cheese mixed with an equal quantity of crumbs (sifted); let this absorb, then dip in the ^gg and again in the cheese mixture. Stand aside for two hours, then fry in plenty of butter the same as doughnuts. In the mean- time boil some vermicelli

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