Veal Cutlets. No. 3. “French Cutlets.” (Beechwood.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
tongue or ham, cut round, the same size and shape ↝ Tongue [Liver and organ meats]
brown or white stock
no fat in the ham ↝ Ham [Cold cuts and cured meats]

for serving

white sauce or thick brown gravy ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
Brown Gravy for Veal Cutlets No. 3, under Roux, &c. ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (5)

Alternate layers of veal and tongue or ham, cut round, the same size and shape.
Put into a stew-pan with brown or white stock.
Let it stew till quite tender.
There must be no fat in the ham; if you use it instead of tongue, or the gravy will be oily.
Serve in circle, alternate veal and tongue, with white sauce or thick brown gravy.

Original Text

Veal Cutlets. No. 3. “French Cutlets.” (Beechwood.)
Alternate layers of veal and tongue or ham, cut round, the same size and shape, and put into a stew-pan with brown or white stock. Let it stew till quite tender. There must be no fat in the ham; if you use it instead of tongue, or the gravy will be oily. Serve in circle, alternate veal and tongue, with white sauce or thick brown gravy. For grayy, see Brown Gravy for Veal Cutlets No. 3, under Roux, &c.

Notes

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