A Neck of Veal CUTLETS

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

A Neck of Veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
one quart of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
one spoonful of browning ↝ Sugars, brown [Sweets]
the same of catchup
some fryed forcemeat balls
a few truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
pickled mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
Chyan pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (10)

Cut a neck of veal into cutlets.
Fry them a fine brown.
Put them in a tossing-pan, and stew them till tender in a quart of good gravy.
Add one spoonful of browning, the same of catchup, some fried forcemeat balls, a few truffles, morels, and pickled mushrooms, a little salt, and Chyan pepper.
Thicken your gravy with flour and butter.
Let it boil a few minutes.
Lay your cutlets in the dish, with the top of the ribs in the middle.
Pour your sauce over them.
Lay your balls, morels, truffles, and mushrooms over the cutlets.
Send them up.

Original Text

A Neck of Veal CUTLETS.
CUT a neck of veal into cutlets, fry them a
fine brown, then put them in a tossing-pan, and
stew them till tender in a quart of good gravy,
then add one spoonful of browning, the same
of catchup, some fryed forcemeat balls, a few
truffles, morels, and pickled mushrooms, a lit-
tle salt, and Chyan pepper, thicken your gravy,
with flour and butter, let it boil a few minutes,
lay your cutlets in the dish, with the top of the
ribs in the middle, pour your sauce over them,
lay your balls, morels, truffles, and mushrooms
over the cutlets, and send them up.

Notes

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