closcl)-, and let its contents simmer gently over
a slow fire till the* flavour of the ingredients is
extracted. Add a quarter of a pint of rich
white sauce, and add the well-beaten yolks of
two eggs✪ Veal Cutlets, Russian Mode of Dressing. Stir the sauce over a gentle fire tiU
it begins to thicken, then strain it off for use.
Trim the cutlets, flatten them with a cutlet-
]) .1, and fry on both sides to a light brown.
They will requii-e about twelve minutes. Let
them get cold, then spread a coating of the
Russian sauce upon one side of each. Brush
them over with egg, and sprinkle upon them
fried bread-crumbs mixed with grated Parmesan.
Place them side by side in a single layer in a
buttered baking-dish, and a few minutes before
they are to be served heat them in a brisk
oven. Dish them in a circle on a hot dish,
pour a little tomato sauce into the centre, and
serve very hot. Any kind of dressed vegetable
may be served as an accompaniment. Time to
heat the cutlets, about ten minutes.
Veal Cutlets, Stewed.— Cut a piece of
the fillet into three parts, and trim from them
all the skin. Stew all the trimmings with
carrot and onions to make a light gravy, then
add a little broth or warm water ; add spice if
approved✪ Veal Cutlets, Stewed, put in the pieces of veal, and stew
them for two hours. Thicken the gravy, and
pour it over the cutlets.
Veal Cutlets, with Maitre d' Hotel
Butter. — For one pound of cutlets prepare
maitre d'hotel butter as follows : — Wash half
an ounce of parsley, chop small, wrap it in the
corner of a cloth, dip it in cold spring water,
and wring the moisture from it. Put it into a
basin with three ounces of butter, a dessert-
spoonful of lemon- juice, and a little pepper✪ Veal Cutlets, with Maitre d' Hotel Butter and
salt. Beat it briskly near the fire tiU the butter
is like cream, and be careful that the heat of
the fire does not melt ihe butter, or it wdU be
oily. Trim and broil some veal cutlets in the
usual way {seeYcul Cutlets, Broiled, Plain). Put
the butter on a dish, place the cutlets upon it,
and serve very hot.
Veal Cutlets, with Mushrooms.—
Take a slice or more of veal for cutlets from
the fillet, and for every pound of veal allow a
handful of mushrooms. Cleanse and trim them,
and put them into a saucepan with a table-
spoonful of lemon-juice, a table-spoonful of
water, and a pinch of salt for one pound of
mushrooms. Shake them in the liquor for a
few minutes, then add a slice of fresh butter,
put them on a clear fire, and let them re-
main for five minutes, shaking the saucepan
occasionally. Turn them into a dish, cover
closely, and leave them till wanted. Divide
the veal into neat cutlets of a round or heart
shape. Sprinkle a httle pepper and salt upon
them, and cither dredge them with flour or
egg and bread-crumb them, and fiy them in
butter or fat till they are equally and brightly
browned. Put them on a plate, and keep them
hot. Drain oft" half the fat in the pan, and
mix a table-spoonful of flour smoothly with
the remainder. Moisten gradually with a small
tea-cupful of boiling stock or water, add the
prepared mushrooms and a table-spoonful of
ketchup✪ Veal Cutlets, with Mushrooms. Let the sauce boil gently for three or
four minutes. Put the fried cutlets on a dish
alternately with slices of fried bacon or ham ;
place the mushrooms round, pour the sauce
over all, and serve. Time to fry the cutlets,
twelve to fifteen minutes.
Page 2128 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
closcl)-, and let its contents simmer gently over
a slow fire till the* flavour of the ingredients is
extracted. Add a quarter of a pint of rich
white sauce, and add the well-beaten yolks of
two eggs. Stir the sauce over a gentle fire tiU
it begins to thicken, then strain it off for use.
Trim the cutlets, flatten them with a cutlet-
]) .1, and fry on both sides to a light brown.
They will requii-e about twelve minutes. Let
them get cold, then spread a coating of the
Russian sauce upon one side of each. Brush
them over with egg, and sprinkle upon them
fried bread-crumbs mixed with grated Parmesan.
Place them side by side in a single layer in a
buttered baking-dish, and a few minutes before
they are to be served heat them in a brisk
oven. Dish them in a circle on a hot dish,
pour a little tomato sauce into the centre, and
serve very hot. Any kind of dressed vegetable
may be served as an accompaniment. Time to
heat the cutlets, about ten minutes.
Veal Cutlets, Stewed.— Cut a piece of
the fillet into three parts, and trim from them
all the skin. Stew all the trimmings with
carrot and onions to make a light gravy, then
add a little broth or warm water ; add spice if
approved, put in the pieces of veal, and stew
them for two hours. Thicken the gravy, and
pour it over the cutlets.
Veal Cutlets, with Maitre d' Hotel
Butter. — For one pound of cutlets prepare
maitre d'hotel butter as follows : — Wash half
an ounce of parsley, chop small, wrap it in the
corner of a cloth, dip it in cold spring water,
and wring the moisture from it. Put it into a
basin with three ounces of butter, a dessert-
spoonful of lemon- juice, and a little pepper and
salt. Beat it briskly near the fire tiU the butter
is like cream, and be careful that the heat of
the fire does not melt ihe butter, or it wdU be
oily. Trim and broil some veal cutlets in the
usual way {seeYcul Cutlets, Broiled, Plain). Put
the butter on a dish, place the cutlets upon it,
and serve very hot.
Veal Cutlets, with Mushrooms.—
Take a slice or more of veal for cutlets from
the fillet, and for every pound of veal allow a
handful of mushrooms. Cleanse and trim them,
and put them into a saucepan with a table-
spoonful of lemon-juice, a table-spoonful of
water, and a pinch of salt for one pound of
mushrooms. Shake them in the liquor for a
few minutes, then add a slice of fresh butter,
put them on a clear fire, and let them re-
main for five minutes, shaking the saucepan
occasionally. Turn them into a dish, cover
closely, and leave them till wanted. Divide
the veal into neat cutlets of a round or heart
shape. Sprinkle a httle pepper and salt upon
them, and cither dredge them with flour or
egg and bread-crumb them, and fiy them in
butter or fat till they are equally and brightly
browned. Put them on a plate, and keep them
hot. Drain oft" half the fat in the pan, and
mix a table-spoonful of flour smoothly with
the remainder. Moisten gradually with a small
tea-cupful of boiling stock or water, add the
prepared mushrooms and a table-spoonful of
ketchup. Let the sauce boil gently for three or
four minutes. Put the fried cutlets on a dish
alternately with slices of fried bacon or ham ;
place the mushrooms round, pour the sauce
over all, and serve. Time to fry the cutlets,
twelve to fifteen minutes.