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📝 Description
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🥘 Ingredients
Neck of veal, salt and pepper to taste, the yolk of 1 egg, bread crumbs, 1/2 pint of Italian sauce No. 453.
👨🍳 Method
Cut the veal into cutlets, flatten and trim them nicely; powder over them a little salt and pepper; brush them over with the yolk of an egg, dip them into bread crumbs, then into clarified butter, and, afterwards, in the bread crumbs again; broil or fry them over a clear fire, that they may acquire a good brown colour. Arrange them in the dish alternately with rashers of broiled ham, and pour the sauce, made by recipe No. 453, in the middle.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at this vintage veal cutlet recipe from Mrs. Beeton, and I must say, it was a delightful trip back in time. I found the breading process surprisingly satisfying — the double-dip in breadcrumbs ensured a crispy, golden crust that was absolutely worth the extra step. This recipe is perfect for the weeknight cook looking to elevate their dinner routine. The key surprise was the simplicity of the Italian sauce, which added a rich, tomatoey depth without overpowering the veal. I served it with a side of roasted vegetables, and it was a hit with my family. The next time I make this, I'll try substituting the ham with crispy pancetta for a modern twist.
