Name: Veal Cutlets
Ingredients: 2 tablespoons of dripping

Veal Cutlets

Ingredients

2 tablespoons of dripping

Directions

Wipe and remove the bone, skin and tough membrane; cut into pieces for serving; cover the bone and tough pieces of meat with cold water, and cook at a low temperature. This stock is to be used in the sauce. Small pieces may be put together by using wooden toothpicks for skewers; season the veal with salt and pepper; roll in fine bread crumbs ; dip in beaten egg ; then in crumbs again ; melt 2 tablespoons of dripping, or butter, in a French pan, and brown the cutlets in the hot fat; when broAvned. put the cutlets into a stew pan,

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. 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.