Fillets of Veal

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


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


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