Veal Cutlets

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (21)

For the veal cutlets

veal in thin slices ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
lard it with bacon ↝ Beef, bacon, cooked [Bacon]
season it with cloves, mace, nutmeg, pepper and salt, some grated bread, and sweet herbs. ↝ Garlic, raw [Vegetables and Vegetable Products]
season it with cloves, mace, nutmeg, pepper and salt, some grated bread, and sweet herbs. ↝ Spices, mace, ground [Spices and Herbs]
season it with cloves, mace, nutmeg, pepper and salt, some grated bread, and sweet herbs. ↝ Oil, nutmeg butter [Fats and Oils]
season it with cloves, mace, nutmeg, pepper and salt, some grated bread, and sweet herbs. ↝ Spices, pepper, black [Spices and Herbs]
season it with cloves, mace, nutmeg, pepper and salt, some grated bread, and sweet herbs. ↝ Salt, table, iodized [Spices and Herbs]
season it with cloves, mace, nutmeg, pepper and salt, some grated bread, and sweet herbs. ↝ Bread, vegetable [Yeast breads]
season it with cloves, mace, nutmeg, pepper and salt, some grated bread, and sweet herbs.

For stewing the knuckle

the knuckle
as little liquor as you can
a bunch of sweet herbs
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

For stewing the cutlets

a pint of the broth ↝ Soup, broth [Soups, broth-based]
a quarter of a pint of white wine ↝ Wine, white [Wine]
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Garnish

lemon ↝ Lemon, raw [Citrus fruits]

Instructions (9)

Cut veal in thin slices and lard it with bacon.
Season the veal with cloves, mace, nutmeg, pepper and salt, some grated bread, and sweet herbs.
Stew the knuckle in as little liquor as possible, with a bunch of sweet herbs, some whole pepper, a blade of mace, and four cloves.
Take a pint of the broth from the knuckle stew.
Stew the veal cutlets in this broth.
Add a quarter of a pint of white wine, some mushrooms, a piece of butter rolled in flour, and the yolks of two eggs to the cutlets.
Stir all together until the sauce is thick.
Dish up the veal cutlets.
Garnish with lemon.

Original Text

To do them White.
AFTER you have cut your veal in thin slices, lard it with bacon; season it with cloves, mace, nutmeg, pepper and salt, some grated bread, and sweet herbs. Stew the knuckle in as little liquor as you can, a bunch of sweet herbs, some whole pepper, a blade of mace, and four cloves; then take a pint of the broth, stew the cutlets in it, and add to it a quarter of a pint of white wine, some mushrooms, a piece of butter rolled in flour, and the yolks of two eggs, stir all together till it is thick, and then dish it up. Garnish with lemon.

Notes

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