Veal Cutlets

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Chop off the long bones of two pounds of veal cutlets and put them to stew in a stone saucepan with a little salt to make gravy.
  2. Melt an ounce of fresh butter or dripping in an enamelled frying pan in the stove with the top off and lay the cutlets in it.
  3. Fry briskly for ten minutes turning once or twice.
  4. Replace the stove top and cook for another twenty minutes.
  5. Place on a dish, pour the gravy already made over them, and serve.
Original Text
Veal Cutlets Chop off the long bones of two pounds of veal cutlets and put them to stew in a stone saucepan with a little salt to make gravy. Melt an ounce of fresh butter or dripping in an enamelled frying pan in the stove with the top off and lay the cutlets in it. Fry briskly for ten minutes turning once or twice. Replace[Pg 85] the stove top and cook for another twenty minutes. Place on a dish, pour the gravy already made over them, and serve.
Notes
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