Small Veal Cutlets
A historical recipe from Luncheons, by Mary Ronald (1902).
A historical recipe
Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Luncheons, by Mary Ronald (1902). Digitised by Project Gutenberg, eBook #57896 (https://www.gutenberg.org/ebooks/57896). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Cut and tie the cutlets into rounds as directed in above receipt.
- Dredge them in salt and pepper and roll them in flour.
- Put a tablespoonful of butter in a sauté-pan, when it is hot add half a teaspoonful of grated onion, let it cook for a minute, then add the cutlets and cook them until done and well browned, turning them several times.
- Remove the cutlets.
- Sprinkle in the pan a teaspoonful of flour, let it cook a minute, then add slowly half a cupful of stock, stirring all the time to keep it smooth.
- Remove it from the fire and stir in a small bit of butter and the yolks of one or two eggs mixed with a tablespoonful of hot water;
- season with salt and pepper.
- If the sauce is too thick, dilute it with a little hot water or stock.
- It should have the consistency of cream.
- Strain it on to the serving dish.
- Place the cutlets upon the sauce, arranging them in a line in the center of the dish, one on top of another, and place around them hard-boiled eggs cut in two lengthwise.