Veal Cutlets, to dress

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (17)

for the cutlets

veal steaks ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
white paper buttered ↝ Rice paper [Crackers, excludes saltines]

for serving

good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
Seville orange-juice squeezed on ↝ Orange, raw [Citrus fruits]

for another way

the best end of a neck of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
shalots
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little juice of lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
brown sauce

Instructions (9)

Cut the veal steaks thin; hack and season them with pepper, salt, and sweet-herbs.
Wash them over with melted butter, and wrap white paper buttered over them.
Roast or bake them; and, when done, take off the paper, and serve them with good gravy and Seville orange-juice squeezed on.

Another way

Take the best end of a neck of veal and cut your cutlets; four ribs will make eight cutlets.
Beat them out very thin, and trim them round.
Take chopped parsley, thyme, shalots, and mushrooms, pass them over the fire, add a little juice of lemon, lemon-peel, and grated nutmeg.
Dip in the cutlets, crumb them, and boil them over a gentle fire.
Save what you leave from dipping them in, put some brown sauce to it, and put it under them when going to table, first taking care to remove the grease from it.
Lamb cutlets are done the same way.

Original Text

Veal Cutlets, to dress.

Cut the veal steaks thin; hack and season them with pepper, salt, and sweet-herbs. Wash them over with melted butter, and wrap white paper buttered over them. Roast or bake them; and, when done, take off the paper, and serve them with good gravy and Seville orange-juice squeezed on.

Another way.

Take the best end of a neck of veal and cut your cutlets; four ribs will make eight cutlets. Beat them out very thin, and trim them round. Take chopped parsley, thyme, shalots, and mushrooms, pass them over the fire, add a little juice of lemon, lemon-peel, and grated nutmeg. Dip in the cutlets, crumb them, and boil them over a gentle fire. Save what you leave from dipping them in, put some brown sauce to it, and put it under them when going to table, first taking care to remove the grease from it. Lamb cutlets are done the same way.

Notes

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