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📝 Description
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75
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🥘 Ingredients
About 3 lbs. of the prime part of the leg of veal, egg and bread crumbs, 3 tablespoonfuls of minced savoury herbs, salt and popper to taste, a small piece of butter. [Illustration: VEAL CUTLETS.]
👨🍳 Method
Have the veal cut into slices about 3/4 of an inch in thickness, and, if not cut perfectly even, level the meat with a cutlet-bat or rolling-pin. Shape and trim the cutlets, and brush them over with egg. Sprinkle with bread crumbs, with which have been mixed minced herbs and a seasoning of pepper and salt, and press the crumbs down. Fry them of a delicate brown in fresh lard or butter, and be careful not to burn them. They should be very thoroughly done, but not dry. If the cutlets be thick, keep the pan covered for a few minutes at a good distance from the fire, after they have acquired a good colour: by this means, the meat will be done through. Lay the cutlets in a dish, keep them hot, and make a gravy in the pan as follows: Dredge in a little flour, add a piece of butter the size of a walnut, brown it, then pour as much boiling water as is required over it, season with pepper and salt, add a little lemon-juice, give one boil, and pour it over the cutlets. They should be garnished with slices of broiled bacon, and a few forcemeat balls will be found a very excellent addition to this dish.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe this week, and I must say, the simplicity of it was a delightful surprise. I had expected a more elaborate process, given the vintage nature of the recipe, but the steps were straightforward and the results were satisfying. The one detail that truly delighted me was the use of lemon juice in the gravy. It was a subtle touch, but it elevated the dish, cutting through the richness of the veal and adding a bright note that I found quite charming. This recipe is perfect for the weeknight cook who wants to add a touch of elegance to their meal without spending hours in the kitchen. The veal cutlets are crispy on the outside, tender on the inside, and the gravy is a wonderful accompaniment. I served mine with a side of roasted vegetables, and it was a meal fit for a king. If you're looking to impress without too much fuss, give this one a try. Just be sure to keep an eye on those cutlets—they can go from golden to burnt in a flash.
