Veal, Cutlets of. — When the rack of veal is chosen, divide each bone separately, break an egg, and wet the pieces with it ; then roll them in bread-crumbs, and afterwards fry in lard. Make a nice gravy with butter, pepper, and salt, mixed with the bread- crumbs. Any part of the veal almost, cut into small pieces, may be dressed in the same way. This dish must be thoroughly done to be good. Either a quarter of lamb or shote, cut up into small pieces — that is to say, the usual size for chops — may be dressed in the same way, and will be found very nice. Veal Cutlets a la Milanaise. — Trim the cutlets into a uniform 395 Veal Cutlets with Noodles VEAL Veal, Epigrammes of shape and dip them in melted butter. Then dip them in a mixture of equal parts of bread-crumbs and grated Parmesan cheese, peppered and salt- ed. Then dip them in a beaten -up egg and pass them through the mixt- ure again; then fry them brown. Boil a small quantity of macaroni, dress it with butter, Parmesan cheese, and tomato sauce, with the yolk of an egg✪ Veal Cutlets stirred into it. Place the mac- aroni on a dish and the cutlets in a circle round it. Veal Cutlets with Noodles. — Have ready six French veal chops. When the chop is breaded it must weigh about Yz lb. Season on each side with half a pinch of salt, half a pinch of pepper. Dip the chop in two table- spoonfuls of melted butter, and then in the bread-crumbs; see that each side is well covered. Put in a flat saucepan or in a baking -pan two table - spoonfuls of butter; as soon as melted, arrange the chops side by side in the pan ; cook on a moderate fire seven minutes for each side with- out covering, turning them once only with a lifter. In order to keep the chops juicy, cook them to a golden brown, not dark. The meat of the veal must be very white. Serve them on noodles with a bechamel sauce. This sauce can be recom- mended for serving with a number of dishes. It is exceedingly delicate, and very appropriate for vol-au-vent with fish. A bechamel for noodles, medium size, requires I Yz lbs. of veal cutlet and x/z lb. of raw ham, very lean, and cut in small pieces. Put in the saucepan one table-spoon- ful of butter, two medium-sized car- rots, two onions, % lb. of mushrooms, two branches of celery, two sprigs of parsley — all sliced or chopped; add one clove, quarter of a bay- leaf, four whole peppers, and half a teaspoonful of salt. Cook ten min- utes, stirring with a spoon from time to time ; sprinkle over one table- spoonful of flour ; cook for five min- utes again, still stirring; then pour slowly over it one and a half quarts of good stock. Cook one hour in a covered saucepan on a slow fire. Strain through a sieve, put the sauce back in a clean saucepan, and add one pint of good cream. Cook slowly for twenty minutes. This sauce must have the consistency of very thick cream. In case it should not be thick enough, reduce it by cooking a few more minutes in the pan uncovered. It can be strained through the silk strainer. Veal Cutlets, or Wiener Schnitzel.

AI-modernized reading of the original text

Veal, Cutlets of. — When the rack of veal is chosen, divide each bone separately, break an egg, and wet the pieces with it ; then roll them in bread-crumbs, and afterwards fry in lard. Make a nice gravy with butter, pepper, and salt, mixed with the breadcrumbs. Any part of the veal almost, cut into small pieces, may be dressed in the same way. This dish must be thoroughly done to be good. Either a quarter of lamb or shote, cut up into small pieces — that is to say, the usual size for chops — may be dressed in the same way, and will be found very nice. Veal Cutlets a la Milanaise. — Trim the cutlets into a uniform Veal Cutlets with Noodles VEAL Veal, Epigrammes of shape and dip them in melted butter. Then dip them in a mixture of equal parts of bread-crumbs and grated Parmesan cheese, peppered and salted. Then dip them in a beaten -up egg and pass them through the mixture again; then fry them brown. Boil a small quantity of macaroni, dress it with butter, Parmesan cheese, and tomato sauce, with the yolk of an egg stirred into it. Place the macaroni on a dish and the cutlets in a circle round it. Veal Cutlets with Noodles. — Have ready six French veal chops. When the chop is breaded it must weigh about Yz lb. Season on each side with half a pinch of salt, half a pinch of pepper. Dip the chop in two tablespoonfuls of melted butter, and then in the bread-crumbs; see that each side is well covered. Put in a flat saucepan or in a baking -pan two table - spoonfuls of butter; as soon as melted, arrange the chops side by side in the pan ; cook on a moderate fire seven minutes for each side without covering, turning them once only with a lifter. In order to keep the chops juicy, cook them to a golden brown, not dark. The meat of the veal must be very white. Serve them on noodles with a bechamel sauce. This sauce can be recommended for serving with a number of dishes. It is exceedingly delicate, and very appropriate for vol-au-vent with fish. A bechamel for noodles, medium size, requires I Yz lbs. of veal cutlet and x/z lb. of raw ham, very lean, and cut in small pieces. Put in the saucepan one table-spoonful of butter, two medium-sized carrots, two onions, % lb. of mushrooms, two branches of celery, two sprigs of parsley — all sliced or chopped; add one clove, quarter of a bayleaf, four whole peppers, and half a teaspoonful of salt. Cook ten minutes, stirring with a spoon from time to time ; sprinkle over one tablespoonful of flour ; cook for five minutes again, still stirring; then pour slowly over it one and a half quarts of good stock. Cook one hour in a covered saucepan on a slow fire. Strain through a sieve, put the sauce back in a clean saucepan, and add one pint of good cream. Cook slowly for twenty minutes. This sauce must have the consistency of very thick cream. In case it should not be thick enough, reduce it by cooking a few more minutes in the pan uncovered. It can be strained through the silk strainer. Veal Cutlets, or Wiener Schnitzel.

Records on this page

Veal Cutlets

Harper's cook book encyclopædia