Veal Cutlets with Dressings

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

For the cutlets

Veal Cutlets ↝ Veal, leg, top round, cap off, cutlet, boneless, raw [Lamb, Veal, and Game Products]
breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For serving

cullis sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
ketchup ↝ Ketchup [Tomato-based condiments]
stewed mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
Rashers of broiled bacon ↝ Beef, bacon, cooked [Bacon]
fried oysters ↝ Oysters, raw [Shellfish]

Instructions (5)

Beat the cutlets with a chopper, and cut them into middling-sized pieces.
Strew on each side of them a mixture of breadcrumbs, chopped parsley and thyme, grated nutmeg, pepper and salt.
Broil them over a clear fire till done and of a nice colour.
Serve them up with cullis sauce and ketchup in it, or stewed mushrooms and cullis.
Rashers of broiled bacon and fried oysters (a few of each if approved) may be put round the cutlets or chops, which may be done in the same manner.

Original Text

To dress Veal Cutlets.

Beat the cutlets with a chopper, and cut them into middling-sized pieces; then strew on each side of them a mixture of breadcrumbs, chopped parsley and thyme, grated nutmeg, pepper and salt, and broil them over a clear fire till done and of a nice colour. Serve them up with cullis sauce and ketchup in it, or stewed mushrooms and cullis. Rashers of broiled bacon and fried oysters (a few of each if approved) may be put round the cutlets or chops, which may be done in the same manner.

Notes

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