Baked Veal Cutlet
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
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A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Butter a baking-pan, pour in a cupful of cold water, and lay in a thick slice of veal cutlet.
- Spread over the cutlet a dressing made of two cupfuls of bread crumbs, a chopped onion, a beaten egg, and salt, pepper and melted butter to season.
- Cover the pan, bake for half an hour, then take off the lid and brown.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board