Veal Cutlets without Bone (London fashion)

Ingredients

• a cutlet taken from the fillet
• brush them over with egg
• finely-grated and savoury bread-crumbs
• simply dredge flour upon them
• fry them in butter or lard
• a quarter of a pint of brown sauce
• a table-spoonful of ketchup
• a glassful of sherry or madeira
• the strained juice of half a lemon
• a pinch of grated nutmeg

Method

1. 1

   Cut veal into neat slices, brush with egg, sprinkle with breadcrumbs or dredge with flour, fry until browned.

2. 2

   Toast bacon slices.

3. 3

   Arrange cutlets and bacon in a circle, pour sauce made with brown sauce, ketchup, sherry, lemon juice, and nutmeg into the center.

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.

a table-spoonful of ketchup. Let the sauce boil gently for three or four minutes. Put the fried cutlets on a dish alternately with slices of fried bacon or ham ; place the mushrooms round, pour the sauce over all, and serve. Time to fry the cutlets, twelve to fifteen minutes. 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, add the sorrel and a little pepper and salt, and stir the mixture over the fire for twenty minutes. Rub it through a hair sieve, make the pui'ce hot, and it will be ready for use. Veal Cutlets without Bone (London fashion). — Properly speaking, these cutlets ought to be made from the fleshy part of the neck, which has been taken out whole so as to form a sausage-shaped roll, and then cut in slices the third of an inch thick. Those who object to this may use a cutlet taken from the fillet instead. Divide the meat into neat slices. Brush them over with egg, sprinkle finely- grated and savourj^ bread-crumbs upon them, or, if preferred, omit the egg and bread-crumbs, and simply dredge flour upon them, and fry them in butter or lard till they are lightly browned on both sides. Toast separately ay many slices of bacon as there are cutlets. Arrange the cutlets and the bacon alternately in a circle round a hot dish, and pour into the centre a sauce prepared as follows : — Put a quarter of a pint of broNvn sauce into a sauce- pan. Let it boil, then stir into it a table-spoon- ful of ketchup, a glassful of sherry or madeii-a, the strained juice of half a lemon, and a pinch of grated nutmeg

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