Plain Veal Cutlets from Modern Cookery for Private Families by Eliza Acton
Take them if possible free from bone, and after having trimmed them into proper shape, beat them with a cutlet-bat or paste-roller until the fibre of the meat is thoroughly broken; flour them well ...
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Cooking tools:
- Meat tenderizer
- Rolling pin
- Chef's knife
- Cutting board
- Skillet
- Stove
- Plate
Ingredients
- a dessertspoonful of flour
- a cup of gravy or of haling water, pepper, salt
- a little lemon-pickle or juice
- jelly of roast meat
- a little mushroom powder
- a slice of fresh butter
- veal
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