Name: Fillets of Veal
Yield: 6 helpings
Ingredients: 1–2 tablesp. cream (optional); 1¼–1½ lb. fillet of veal; ¼ teasp. thyme; 2 teasp. grated lemon rind; 1 egg; ½ teasp. finely-chopped parsley; mashed potatoes; 2 oz. butter or fat bacon rolls; 1 teasp. lemon juice breadcrumbs; ½ oz. flour; a little gravy browning; salt and pepper; ½ teasp. lemon juice; ½ pt. white stock

Preparation info

6
helpings

Difficulty
Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

About

Ingredients

1¼–1½ lb. fillet of veal
1 egg
½ teasp. finely-chopped

Main course

Method

Cut the veal into slices about ½ in. thick, then cut each slice into rounds of about 2¼—2½ in. diameter. Beat with a wooden spoon or rolling-pin. Beat the egg and add to it the parsley, thyme, lemon rind and lemon juice. Soak the fillets in this mixture for about ½ hr., then coat with crumbs. Fry in th

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Ingredients

Method

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