Veal à L’italienne

A historical recipe from Luncheons, by Mary Ronald (1902).

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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.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
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.

Divide a veal cutlet into uniform small pieces and tie them to make the pieces round and keep them in shape until cooked, when the strings are cut and removed.
One cutlet from the top of the leg of veal will cut into eight pieces.
Dredge the small cutlets with salt and pepper.
Dip them into egg, and then cover them with bread crumbs.
Sauté them in the fat tried out of thin slices of salt pork.
It will take from ten to fifteen minutes to cook them.
Veal should be thoroughly cooked, but not dried.
The meat will be white when cooked.
Put a little lemon juice on each cutlet.
Boil the required amount of spaghetti in salted water until it is tender, then steam it until dry so the sauce will adhere to it.
Mix it with tomato purée and a few thin strips of boiled ham cut into straws one and a half inches long.
Pile the spaghetti in the center of the dish and arrange the cutlets around it.
Place the crisp slices of salt pork on the dish.