Trim six cutlets, season them with pepper and
salt, and sautez them in butter. Take them out of
the pan and let them get cold. Make a stuffing with
veal, pork, and bacon chopped very fine ; mix in some
truffles and some fine herbs which have been par-
boiled. Surround each cutlet with this stuffing ; place
the whole in buttered paper,^ and warm in the oven.
' See illustration on the opposite page.
LAMB.
173
Lamb Cutlets au Parmesan.
From the best end of two necks of lamb cut
twelve cutlets and partly saiitez them. Prepare the
PAPER FOR CUTLETS.
following sauce : two tablespoonsful of white sauce, in
which you have introduced six spoonsful of grated
parmesan cheese. Steep the cutlets in this sauce, and
then coat them twice over with breadcrumbs and ^g^,
taking care that the surface is perfectly smooth and
even ; fry them a golden brown, dish them up in a
circle, and garnish with fried parsley.
[74 VEAL.
CHAPTER XVII.
VEAL.
Loin of Veal.
This joint can either be roasted whole, and sent up
with a piece of toasted bread under it, large enough
to be cut into as many pieces as there are to be
rations of the veal ; or it can be made to yield a
number of different dishes instead of one roast. The
kidney to be broiled for breakfast ; a portion of the
best end to be made into grenadins ; another portion
into ' cream of veal,' or into quenelles. The scraps
cut off as these parts are taken away can be used for
a curry, or can be put into a game or meat pie. In
this way a number of entrees are obtained, of varied
flavour and appearance ; and as curry is better for
being made the day before it is eaten, and grenadins
can be partly braised beforehand, the difficulty of
keeping a loin of veal in muggy weather is success-
fully dealt with.
Fillet of Veal.
(American Recipe.)
Make ready a dressing of breadcrumbs, chopped
thyme and parsley ; a little nutmeg, pepper and salt,
rubbed together with some melted butter or beef suet ;
VEAL. 175
moisten with milk or hot water, and bind with a
beaten egg.
Take out the bone from the meat, and pin securely
into a round with skewers ; then pass a stout twine
several times about the fillet, or a band of muslin.
Fill the cavity from which the bone was taken with
the stuffing, and thrust between the folds of the meat,
besides making incisions with a thin sharp knife to
receive it. Once in a while slip in a strip of fat pork
or ham✪ Fillet of Veal. Baste at first with salt and water, afterwards
with gravy. At the last, dredge with flour and baste
with butter. Time required, from one and a half to
two and a half hours.
Fricandeau of Veal.
A fricandeau, to be quite satisfactory, must be
made from the tenderest part of the leg ; the veal
must be white and delicate. An inferior form of
fricandeau is made from the best end of the neck,
taking the meat clean along from the bones, and
trimming neatly. ✪ Fricandeau of Veal
Page 73 · 2 recipe records on this page
Presented as published in 1882. 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
Trim six cutlets, season them with pepper and salt, and sautez them in butter. Take them out of the pan and let them get cold. Make a stuffing with veal, pork, and bacon chopped very fine ; mix in some truffles and some fine herbs which have been parboiled. Surround each cutlet with this stuffing ; place the whole in buttered paper,^ and warm in the oven.
' See illustration on the opposite page.
LAMB.
Lamb Cutlets au Parmesan.
From the best end of two necks of lamb cut twelve cutlets and partly saiitez them. Prepare the
PAPER FOR CUTLETS.
following sauce : two tablespoonsful of white sauce, in which you have introduced six spoonsful of grated parmesan cheese. Steep the cutlets in this sauce, and then coat them twice over with breadcrumbs and egg, taking care that the surface is perfectly smooth and even ; fry them a golden brown, dish them up in a circle, and garnish with fried parsley.
CHAPTER XVII.
Loin of Veal.
This joint can either be roasted whole, and sent up with a piece of toasted bread under it, large enough to be cut into as many pieces as there are to be rations of the veal ; or it can be made to yield a number of different dishes instead of one roast. The kidney to be broiled for breakfast ; a portion of the best end to be made into grenadins ; another portion into ' cream of veal,' or into quenelles. The scraps cut off as these parts are taken away can be used for a curry, or can be put into a game or meat pie. In this way a number of entrees are obtained, of varied flavour and appearance ; and as curry is better for being made the day before it is eaten, and grenadins can be partly braised beforehand, the difficulty of keeping a loin of veal in muggy weather is successfully dealt with.
Fillet of Veal.
(American Recipe.)
Make ready a dressing of breadcrumbs, chopped thyme and parsley ; a little nutmeg, pepper and salt, rubbed together with some melted butter or beef suet ;
moisten with milk or hot water, and bind with a beaten egg.
Take out the bone from the meat, and pin securely into a round with skewers ; then pass a stout twine several times about the fillet, or a band of muslin. Fill the cavity from which the bone was taken with the stuffing, and thrust between the folds of the meat, besides making incisions with a thin sharp knife to receive it. Once in a while slip in a strip of fat pork or ham. Baste at first with salt and water, afterwards with gravy. At the last, dredge with flour and baste with butter. Time required, from one and a half to two and a half hours.
Fricandeau of Veal.
A fricandeau, to be quite satisfactory, must be made from the tenderest part of the leg ; the veal must be white and delicate. An inferior form of fricandeau is made from the best end of the neck, taking the meat clean along from the bones, and trimming neatly.
Records on this page
Fillet of VealFricandeau of Veal