Veal Cutlets broiled plain, or full-dressed

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

best end of a neck of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
parsley ↝ Parsley, raw [Not included in a food category]
a very little eschalot
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yelks of a couple of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
slices of ham or bacon fried, or done in the Dutch oven ↝ Ham [Cold cuts and cured meats]
No. 526
No. 527
half a pint of No. 343, or No. 356

Instructions (8)

Divide the best end of a neck of veal into cutlets, one rib to each.
Broil them plain, or make some fine bread-crumbs; mince a little parsley, and a very little eschalot, as small as possible.
Put it into a clean stew-pan, with two ounces of butter, and fry it for a minute.
Then put on a plate the yelks of a couple of eggs.
Mix the herbs, &c. with it, and season it with pepper and salt.
Dip the cutlets into this mixture, and then into the bread.
Lay them on a gridiron over a clear slow fire, till they are nicely browned on both sides.
Send up with them a few slices of ham or bacon fried, or done in the Dutch oven.

Original Text

Veal Cutlets broiled plain, or full-dressed.—(No. 521.)

Divide the best end of a neck of veal into cutlets, one rib to each; broil them plain, or make some fine bread-crumbs; mince a little parsley, and a very little eschalot, as small as possible; put it into a clean stew-pan, with two ounces of butter, and fry it for a minute; then put on a plate the yelks of a couple of eggs; mix the herbs, &c. with it, and season it with pepper and salt: dip the cutlets into this mixture, and[323] then into the bread; lay them on a gridiron over a clear slow fire, till they are nicely browned on both sides; they will take about an hour: send up with them a few slices of ham or bacon fried, or done in the Dutch oven. See Nos. 526 and 527, and half a pint of No. 343, or No. 356.

Notes

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