VEAL CUTLETS À LA MODE DE LONDRES, OR, LONDON FASHION.

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

for the cutlets

the best end of a neck of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
Savoury herbs
grated lemon-rind ↝ Lemon, raw [Citrus fruits]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
mace ↝ Spices, mace, ground [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

for serving

small slices of bacon ↝ Beef, bacon, cooked [Bacon]
rich gravy made in the pan ↝ Gravy, NFS [Dips, gravies, other sauces]
good brown mushroom sauce ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (8)

Raise the flesh entire from the upper side of the best end of a neck of veal, free it from the skin, and from the greater portion of the fat.
Slice it equally into cutlets little more than a quarter of an inch thick.
Brush them with egg.
Strew them with fine bread-crumbs.
Fry them of a light brown.
Toast, or fry apart as many small slices of bacon as there are cutlets, and let them be trimmed nearly to the same shape.
Place the bacon slices alternately on their edges round the inside of a hot dish (so as to form a sort of chain).
Pour into the middle some rich gravy made in the pan, and very slightly flavoured with eschalot; or substitute for this some good brown mushroom sauce.

Original Text

VEAL CUTLETS À LA MODE DE LONDRES, OR, LONDON FASHION. (ENTRÉE.)

Raise the flesh entire from the upper side of the best end of a neck of veal, free it from the skin, and from the greater portion of the fat, slice it equally into cutlets little more than a quarter of an inch thick, brush them with egg, strew them with fine bread-crumbs, and fry them of a light brown. Toast, or fry apart as many small slices of bacon as there are cutlets, and let them be trimmed nearly to the 227same shape; place them alternately on their edges round the inside of a hot dish (so as to form a sort of chain), and pour into the middle some rich gravy made in the pan, and very slightly flavoured with eschalot; or substitute for this some good brown mushroom sauce. Savoury herbs, grated lemon-rind, nutmeg or mace, salt, and white pepper or cayenne, should be mixed with the bread-crumbs, in the proportions directed at page 213, for cutlets of calf’s head; or they may be varied at pleasure. A cheek of bacon is best adapted to this dish.

Notes

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