Veal Cutlets

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

for cutlets

veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
yolk of eggs beat up fine ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a few sweet herbs
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for gravy

good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

for garnish

sliced lemon ↝ Lemon, raw [Citrus fruits]

Instructions (10)

Cut the veal into slices of a moderate thickness.
Dip the veal slices in the yolk of eggs beaten fine.
Strew over the veal crumbs of bread, a few sweet herbs, some lemon-peel, and a little grated nutmeg.
Put the prepared veal into a pan and fry them with fresh butter.
While the veal is frying, make a little good gravy.
When the veal is done, take it out and lay it in a dish before the fire.
Shake a little flour into the pan with the frying butter and stir it around.
Add the gravy and the juice of a lemon to the pan.
Stir the sauce well together and pour it over the cutlets.
Garnish the dish with sliced lemon.

Original Text

Veal Cutlets.
CUT your veal into slices of a moderate thickness, dip them in the yolk of eggs beat up fine, and strew over them crumbs of bread, a few sweet herbs, some lemon-peel, and a little grated nutmeg. Then put them into your pan, and fry them with fresh butter. While they are frying, make a little good gravy, and when the meat is done, take it out, and lay it in a dish before the fire. Shake a little flour into the pan, and stir it round; put in the gravy, with the juice of a lemon, stir the whole well together, and pour it over the cutlets. Garnish your dish with sliced lemon.

Notes

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