Veal Cutlets
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
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.
Method
Chef Wood
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- Trim smoothly and beat till tender, sprinkle over pepper and salt;
- then with a spoon spread over an egg beaten till thick, and cover thickly with pounded cracker.
- Have some hot lard ready in the frying-pan, put the cutlets on to fry, with the prepared side down;
- when of a light yellow brown, dress the other side the same way and fry, keeping closely covered.
- When they are perfectly done (veal should never be rare), place in a hot dish;
- pour one teacup of milk, one small piece of butter, pepper, salt, and minced onion and parsley into the pan, stirring constantly.
- When it boils up, pour into the dish and garnish with parsley.
- Always sift browned cracker over such dishes.--Mrs.
- S.
- T.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve