Veal Cutlets, larded

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 12 days ago
Not a recipe: No

Ingredients (8)

cutlets

a neck of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

thickening

a piece of butter, of the size of a large nut ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
whole onion ↝ Onions, raw [Vegetables and Vegetable Products]

sauce

good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
forcemeat balls

finishing

half a lemon ↝ Lemon, raw [Citrus fruits]

Instructions (10)

Cut a neck of veal into bones
Lard one side of the veal cutlets
Fry them off quick
Thicken a piece of butter (nut-sized) with a little flour and a whole onion
Add good gravy to just cover the cutlets
Add a few mushrooms and forcemeat balls
Stove them until tender
Skim off all grease
Squeeze in half a lemon
Serve them up

Original Text

Veal Cutlets, larded.

Cut a neck of veal into bones; lard one side, and fry them off quick. Thicken a piece of butter, of the size of a large nut, with a little flour, and whole onion. Put in as much good gravy as will just cover them, and a few mushrooms and forcemeat balls. Stove them tender; skim off all grease; squeeze in half a lemon, and serve them up.

Notes

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