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 (23)

For the cutlets

the thick part of a leg of veal in thin slices ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
a very thin slice of bacon ↝ Beef, bacon, cooked [Bacon]
a few bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
parsley chopped small ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
parsley chopped small ↝ Parsley, raw [Not included in a food category]

For the gravy

a pint of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a spoonful of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
the same of walnut catchup ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
one of browning ↝ Sugars, brown [Sweets]
a little anchovy
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]

For serving

forcemeat balls
pickles ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
pickled mushrooms ↝ Mushrooms, pickled [Olives, pickles, pickled vegetables]

Instructions (12)

Cut the thick part of a leg of veal in thin slices.
Flatten them with the broad side of a cleaver.
Rub them over with the yolk of an egg.
Strew over every piece a very thin slice of bacon, with a few bread crumbs, a little lemon peel, and parsley chopped small, pepper, salt and nutmeg.
Roll them up close, and skewer them tight.
Rub them with the yolks of eggs, and roll them in bread crumbs and parsley chopped small.
Put them into a tin dripping-pan to bake or fry them.
Take a pint of good gravy, add to it a spoonful of lemon pickle, the same of walnut catchup, and one of browning, a little anchovy and Chyan pepper.
Thicken it with flour and butter.
Serve them up with forcemeat balls, and strain the gravy hot upon them.
Garnish with pickles, and strew over them a few pickled mushrooms.
You may dress veal cutlets the same way, but not roll them.

Original Text

CUT the thick part of a leg of veal in thin slices, flatten them with the broad side of a cleaver, rub them over with the yolk of an egg, strew over every piece a very thin slice of bacon, with a few bread crumbs, a little lemon peel, and parsley chopped small, pepper, salt and nutmeg, roll them up close, and skewer them tight, then rub them with the yolks of eggs, and roll them in bread crumbs and parsley chopped small, put them into a tin dripping-pan to bake or fry them; then take a pint of good gravy, add to it a spoonful of lemon pickle, the same of walnut catchup, and one of browning, a little anchovy and Chyan pepper, thicken it with flour and butter, serve them up with forcemeat balls, and strain the gravy hot upon them: garnish with pickles, and strew over them a few pickled mushrooms.—You may dress veal cutlets the same way, but not roll them.

Notes

—