Veal Cutlets
Ingredients
Directions
Prepare
Cut the bone short as you would for canning.
Heat a frying pan and add 2-3 tablespoons of grease.
Roast the cutlets in the pan, cooking both sides until they have a nice roast color, but do not fully cook the meat.
Pack and seal
Place the cutlets in tins or glass dishes.
Cover the cutlets with strong hot jelly and seal airtight.
Process
Process in a pressure canner: 1/4 pound for 2 hours 10 minutes at 235°F, 1 pound for 1 hour 20 minutes at 235°F, or 2 pounds for 1 hour at 235°F.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Veal cutlets
- Provide the meat that is cooked, sealed in jelly, and preserved by pressure canning.
- Strong hot jelly
- Surrounds the cutlets, sealing them airtight and adding moisture and flavour.
The step that matters
Roast the cutlets without fully cooking them. Browning both sides builds roasted flavour and colour, but the meat must stay under-cooked because it cooks again during pressure canning. Overcooking now leaves it dry and tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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