Veal Steaks

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 13 days ago
Not a recipe: No

Ingredients (10)

a neck of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
some parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
a little marjoram ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
paper ↝ Rice paper [Crackers, excludes saltines]

Instructions (8)

Cut a neck of veal into steaks.
Beat the steaks on both sides.
Beat up an egg.
Wet your steaks on both sides with the beaten egg using a feather.
Add parsley, thyme, and marjoram, cut small and seasoned with pepper and salt.
Sprinkle crumbs of bread on both sides of the steaks.
Wrap the steaks tightly and closely in paper that has been rubbed with butter.
Broil or bake the steaks in a pan.

Original Text

Veal Steaks.

Cut a neck of veal into steaks, and beat them on both sides: beat up an egg, and with a feather wet your steaks on both sides. Add some parsley, thyme, and a little marjoram, cut small, and seasoned with pepper and salt. Sprinkle crumbs of bread on both sides of the steaks, and put them up quite tight and close into paper which has been rubbed with butter. They may be either broiled or baked in a pan.

Notes

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