Veal Outlets (Breaded)
From Cookery for beginners, 1884
Serve with tomato catsup or sauce.
Presented as published in 1884. 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 Cookery for beginners (1884) by Marion Harland, page 13. The excerpt below is the record exactly as published.
Veal Outlets (Breaded). Whip two egg9 light and pour them into a pie-plate. Turn the cutlets, one by one, over 62 COOKERY FOR BEGINNERS. in this until every part is coated. In another dish spread evenly a cupful of rolled or pounded cracker, very fine and dry. Turn the "egged" cutlets over in this to encrust them well. Meanwhile four large spoonfuls of sweet lard or nice beef-dripping
Cook this with the app: pantry check, scaling, and the assistant.