Veal Chops

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

No ratings yet

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.

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.

Cut thin chops from the rack and trim them like French mutton chops.
Leave the bone two and a half inches long.
Strike the meat with a cleaver to flatten it out to two and a half inches in diameter.
Chop the trimmings very fine, season them with pepper and salt and a few drops of onion juice.
Spread the mince over the chops in an even layer.
Egg and bread-crumb them and sauté them until thoroughly cooked.
Serve on a dish with a little sauce made from the drippings in the sauté-pan, or with a tomato sauce.
Serve spinach with this dish.