Name: Veal Cutlets
Ingredients: a pint of cream

Veal Cutlets

Ingredients

a pint of cream

Directions

Cut the cutlets half an inch thick; have some cracker rolled with pepper, salt, and nutmeg ; dip your cutlets in the yolk of egg well beaten ; then in grated cracker; fry in hot lard slowly till done, then take them up: make the gravy by pouring a pint of cream with some chopped parsley in the pan in which it has been cooked; season v/ith grated nutmeg: garnish your dish with curled parsley.

By Hodgson, Mary, fl. 1855. Recipe from a historical cookbook (Internet Archive).

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. See the original page.