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VEAL CUTLET

(Meats) - (The New Dr. Price Cookbook)







1 thin veal cutlet
1 teaspoon drippings
1 teaspoon chopped onion
1 teaspoon chopped parsley
1/2 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
Trim edge of cutlet and spread on board or platter. Fry onion in
drippings until tender; add parsley and bread crumbs mixed with enough
water to hold them together; spread on cutlet and roll; tie in three
or four places. Dust with salt, pepper and flour. Place in pan; add
1/2 cup hot water; put into hot oven and roast 35 to 45 minutes,
adding water if needed. Remove to hot platter. Serve with tomato
sauce.

Other Recipes


VEAL CUTLETS

Use either veal chops or veal cutlets, cut in small pieces the size of
chops; pound with a small mallet, sprinkle a little finely-minced
onion on each cutlet, dip in beaten egg and bread crumbs, well
seasoned with salt and pepper. Place a couple tablespoonfuls of a
mixture of butter and sweet drippings in a fry-pan; when hot, lay in
the breaded cutlets and fry slowly, turning frequently and watching
carefully that they do not scorch. These take a longer time to fry
than does beefsteak. When a rich brown and well cooked take up the
cutlets on a heated platter and serve, garnished with parsley.

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No. 83. Bragiuole di Vitello (Veal Cutlets)

Ingredients: Veal, salt, pepper, butter, bacon, carrots, flour,
Chablis, water, lemon.
Cut a bit of veal steak into pieces the size of small cutlets, salt
and pepper them, and put them in a wide low stewpan. Add two
ounces of butter, a cut-up carrot, and some bits of bacon also cut
up. When they are browned, add a spoonful of flour, half a glass
of Chablis, and half a glass of water, and cook on a slow fire for
half an hour, then take out the cutlets, reduce the sauce, and pass
it through a sieve. Put it back on the fire and add an ounce of
butter and a good squeeze of lemon, and when hot pour it over the
cutlets.

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No. 84. Costolette alla Manza (Veal Cutlets)

Ingredients: Veal cutlets (fowl or turkey cutlets), forcemeat,
truffles, mushrooms, tongue, parsley, pasta marinate (No. 17).
Cut a few horizontal lines along your cutlets, and on each put a
little veal or fowl forcemeat, to which add in equal quantities
chopped truffles, tongue, mushrooms, and a little parsley. Over
this put a thin layer of pasta marinate, and fry the cutlets on a
slow fire.

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VEAL CUTLETS. MRS. U. F. SEFFNER.

Fry a few slices of breakfast bacon. Dip the cutlets in a beaten egg;
roll in corn meal or cracker crumbs; salt and pepper; put in skillet
with the fat from bacon; fry slowly until a nice brown.

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Belgian Veal Cutlets.

Peel and boil potatoes in salted water until soft; drain, and mash
smooth. Take a pint of the mashed potatoes; mix with 2 tablespoonfuls
of melted butter and 1 egg; add a little flour, and form into balls.
Put them into a well-buttered baking-pan; sprinkle with grated
Parmesan cheese and bake in a quick oven to a golden brown. Serve with
stewed chicken.

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VEAL CUTLETS WITH MADEIRA SAUCE

A fillet of veal, larded with fat bacon, of about three pounds. Braise it
one and one-half hours on a moderate fire. Dish with its own gravy. This
eats well with spinach, endive, sorrel or carrots.

Other Recipes


Veal Cutlets And Bacon

You may sometimes have a chance to purchase a few trimmings or cuttings

of veal, or a small piece from the chump end of the loin, which you can

cut up in thin slices, and after seasoning them with pepper and salt,

and rolling them in flour, they are to be fried in the fat that remains

from some slices of bacon which you shall have previously fried; and,

after placing the fried veal and bacon in its dish, shake a

table-spoonful of flour in the frying-pan; add a few drops of ketchup or

vinegar and a gill of water; stir all together on the fire to boil for

five minutes, and pour this sauce over the cutlets. A dish of cutlets of

any kind of meat may be prepared as above.

Other Recipes


Veal Cutlets

Get a thick cutlet, one and a half inch thick, second cut with little

round bone; have it scored on both sides. Then chop it all over on both

sides with the edge of a china plate, until the meat is very ragged.

Salt and pepper it, and rub flour into both sides until it will hold no

more. Put two heaping tablespoonfuls of butter in a skillet and when hot

put in the cutlet. Brown on both sides a golden brown, then add one cup

of soup stock, or one cup boiling water, pouring it into the skillet.

Let simmer one hour.

Other Recipes


Veal Cutlets Stewed

(Scaloppine alla Genovese)



Cut some lean veal meat into slices and, supposing it be a pound or a

little more, without bones, chop one fourth of a middle-sized onion and

put it in a saucepan with oil and a little piece of butter. Put over the

cutlets, one layer over the other, season with salt and butter and put

on the fire. When the meat which is below is browned put in a

teaspoonful of flour and after a while a hash of parsley with half a

clove of garlic. Then detach the cutlets the one from the other, mix

them, let them drink in the sauce, then pour hot water and a little

tomato sauce. Make it boil slowly and not much to complete the cooking

and serve with abundant sauce and with little diamonds of toast.

Other Recipes


Bragiuole Di Vitello Veal Cutlets

Ingredients: Veal, salt, pepper, butter, bacon, carrots, flour, Chablis,

water, lemon.



Cut a bit of veal steak into pieces the size of small cutlets, salt

and pepper them, and put them in a wide low stewpan. Add two ounces of

butter, a cut-up carrot, and some bits of bacon also cut up. When they

are browned, add a spoonful of flour, half a glass of Chablis, and half

a glass of water, and cook on a slow fire for half an hour, then take

out the cutlets, reduce the sauce, and pass it through a sieve. Put it

back on the fire and add an ounce of butter and a good squeeze of lemon,

and when hot pour it over the cutlets.








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