Note. — Cushion of veal braized thus can be served with
either jardiniere, mac^doine, stewed peas, a la Toulouse,
stuffed tomatoes, white haricot beans, glazed onions, new
carrots, or any pur^e of vegetables, and also with stewed
mushrooms.
626. SCOLLOPS OF VEAL WITH STEWED MUSHROOMS.
Cut a cushion of veal into scollops as for scollops fried ;
put them in a saut^-pan with sufficient broth to cover them
entirely; season with salt and pepper, and simmer them
gently till the scollops are done, which will be in about an
hour. Meanwhile brown in a stewpan three spoonfuls of
flour with an ounce of butter, by stirring for four or five
minutes ; then moisten with half a pint of broth and a gill
of sherry; stir and dilute this well; season with a little
salt and pepper ; then add to the sauce one pound of well-
cleaned fresh mushrooms ; simmer for six or eight minutes.
2 54 PRACTICAL HOUSEHOLD COOKERY,
and then draw by the side of the fira When the scollops
are cooked dish them up in the form of a circle and keep
hot ; skim ofiP the fat from the liqaor in which the scollops
were cooked ; reduce it a little over a brisk fire, then add
the mushrooms, with a teaspoonf ul of finely chopped parsley
and the juice of half a lemon✪ Scollops of Veal with Stewed Mushrooms ; stir on the fire till it boils ;
pour it in the centre of the dish with the scollops, and
serve.
Note. — Scollops cooked as above may be dressed with any
pur6e or garnish of vegetables, as well as with macaroni,
tagliatelli, spaghetti, or ravioli.
527. VEAL CUTLETS WITH SORREL PUR£E.
Saw off the chine-bone and upper end ribs of the half of
the best- end neck of veal, leaving the cutlet bones about
four inches long ; divide these into cutlets of an even thick-
ness; trim them nicely without showing the bone; lard
the fillet of each cutlet with thin strips of fat bacon, put
them in a saut^-pan with three ounces of clarified butter
and fry them for four minutes only; then add a pint of
veal broth, half a pint of French white wine, a small shred
carrot and onion, and salt and pepper to taste✪ Veal Cutlets with Sorrel Purée; simmer
very gently till the cutlets are well glazed, and meanwhile
prepare a pur^ of sorrel (No. 238). When the cutlets are
done dress them up on a dish in the form of a circle, fill
the centre with the sorrel, skim off the fat, strain the gravy
over the cutlets, and serve.
628. VEAL CUTLETS WITH HAH.
Cut and trim six veal cutlets ns described in the previous
number ; put them in a saut(!'-pan wiMi two or three ounces
of clariBed butter to colour Ihem ; after which, pour off the
butter, and add one pint of veal stock with half a pint of
PRACTICAL HOUSEHOLD COOKERY. 255
Espagnole sauce, and simmer till the cutlets are done.
Meanwhile cut six lean slices of ham✪ Veal Cutlets with Ham, a quarter of an inch
thick and trim them to the shape of the cutlets; fry
for five minutes in the clarified butter which was saved
from the cutlet-pan. When the cutlets are done drain
and dish up in a circle with a slice of ham between each.
Skim the fat o£F the gravy, strain it through a small tammy
over the cutlets, and serve.
629. VEAL CUTLETS MILANAISE.
Cut and pare away six veal cutlets as in No. 528, flatten
slightly with the cutlet-bat dipped in water, and pass
them through the yolks of three eggs well beaten and
seasoned with salt ; then put them into bread-crumbs and
fry in a saut^-pan with four ounces of clarified butter to
a nice golden colour on both sides. Meanwhile prepare
some macaroni Milanaise✪ Veal Cutlets Milanese (No. 94). When the cutlets are
ready lay the half of the macaroni over the dish, dress the
cutlets on it in the usual form, pour the remainder of the
macaroni in the centre, sprinkle over the cutlets the butter
left in the pan, and serve.
630. VEAL CUTLETS A L'lTALIENNE. ✪ Veal Cutlets A L'Italienne
Page 110 · 5 recipe records on this page
Presented as published in 1891. 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
Note. — Cushion of veal braized thus can be served with either jardiniere, macédoine, stewed peas, a la Toulouse, stuffed tomatoes, white haricot beans, glazed onions, new carrots, or any purée of vegetables, and also with stewed mushrooms.
626. SCOLLOPS OF VEAL WITH STEWED MUSHROOMS.
Cut a cushion of veal into scollops as for scollops fried ; put them in a sauté-pan with sufficient broth to cover them entirely; season with salt and pepper, and simmer them gently till the scollops are done, which will be in about an hour. Meanwhile brown in a stewpan three spoonfuls of flour with an ounce of butter, by stirring for four or five minutes ; then moisten with half a pint of broth and a gill of sherry; stir and dilute this well; season with a little salt and pepper ; then add to the sauce one pound of wellcleaned fresh mushrooms ; simmer for six or eight minutes.
and then draw by the side of the fire. When the scollops are cooked dish them up in the form of a circle and keep hot ; skim ofiP the fat from the liquor in which the scollops were cooked ; reduce it a little over a brisk fire, then add the mushrooms, with a teaspoonful of finely chopped parsley and the juice of half a lemon ; stir on the fire till it boils ; pour it in the centre of the dish with the scollops, and serve.
Note. — Scollops cooked as above may be dressed with any purée or garnish of vegetables, as well as with macaroni, tagliatelli, spaghetti, or ravioli.
527. VEAL CUTLETS WITH SORREL PUR£E.
Saw off the chine-bone and upper end ribs of the half of the best- end neck of veal, leaving the cutlet bones about four inches long ; divide these into cutlets of an even thickness; trim them nicely without showing the bone; lard the fillet of each cutlet with thin strips of fat bacon, put them in a sauté-pan with three ounces of clarified butter and fry them for four minutes only; then add a pint of veal broth, half a pint of French white wine, a small shred carrot and onion, and salt and pepper to taste; simmer very gently till the cutlets are well glazed, and meanwhile prepare a pur^ of sorrel (No. 238). When the cutlets are done dress them up on a dish in the form of a circle, fill the centre with the sorrel, skim off the fat, strain the gravy over the cutlets, and serve.
628. VEAL CUTLETS WITH HAH.
Cut and trim six veal cutlets ns described in the previous number ; put them in a sauté-pan wiMi two or three ounces of clarified butter to colour Ihem ; after which, pour off the butter, and add one pint of veal stock with half a pint of
Espagnole sauce, and simmer till the cutlets are done. Meanwhile cut six lean slices of ham, a quarter of an inch thick and trim them to the shape of the cutlets; fry for five minutes in the clarified butter which was saved from the cutlet-pan. When the cutlets are done drain and dish up in a circle with a slice of ham between each. Skim the fat o£F the gravy, strain it through a small tammy over the cutlets, and serve.
629. VEAL CUTLETS MILANAISE.
Cut and pare away six veal cutlets as in No. 528, flatten slightly with the cutlet-bat dipped in water, and pass them through the yolks of three eggs well beaten and seasoned with salt ; then put them into bread-crumbs and fry in a sauté-pan with four ounces of clarified butter to a nice golden colour on both sides. Meanwhile prepare some macaroni Milanaise (No. 94). When the cutlets are ready lay the half of the macaroni over the dish, dress the cutlets on it in the usual form, pour the remainder of the macaroni in the centre, sprinkle over the cutlets the butter left in the pan, and serve.
630. VEAL CUTLETS A L'lTALIENNE.
Records on this page
Scollops of Veal with Stewed MushroomsVeal Cutlets with Sorrel PuréeVeal Cutlets with HamVeal Cutlets MilaneseVeal Cutlets A L'Italienne