Veal Cutlets and Bacon

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Cut the veal trimmings or cuttings, or a small piece from the chump end of the loin, into thin slices.
  2. Season the veal slices with pepper and salt.
  3. Roll the seasoned veal slices in flour.
  4. Fry the floured veal slices in the fat remaining from previously fried bacon.
  5. Place the fried veal and bacon in a serving dish.
  6. Shake a tablespoonful of flour into the frying-pan.
  7. Add a few drops of ketchup or vinegar and a gill of water to the frying-pan.
  8. Stir all together on the fire until it boils for five minutes.
  9. Pour this sauce over the veal cutlets.
Original Text
No. 23. Veal Cutlets and Bacon. You may sometimes have a chance to purchase a few trimmings or cuttings of veal, or a small piece from the chump end of the loin, which you can cut up in thin slices, and after seasoning them with pepper and salt, and rolling them in flour, they are to be fried in the fat that remains from some slices of bacon which you shall have previously fried; and, after placing the fried veal and bacon in its dish, shake a table-spoonful of flour in the frying-pan; add a few drops of ketchup or vinegar and a gill of water; stir all together on the fire to boil for five minutes, and pour this sauce over the cutlets. A dish of cutlets of any kind of meat may be prepared as above.
Notes
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