To Fry Cold Veal

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Cut it in Pieces about as thick as Half a Crown, and as long as you please; dip them in the Yolk of an Egg, and then in Crumbs of Bread, with a few Sweet Herbs, and shread Lemon-peel in it; grate a little Nutmeg over them, and fry them in fresh Butter. The Butter must be hot, just enough to fry them in; in the mean time make a little Gravy of the Bone of the Veal. When the Meat is fry’d, take it out with a Fork, and lay it in a Dish before the Fire; then shake a little Flour into the Pan, and stir it round; then put in the Gravy, squeeze in a little Lemon, and pour it over the Veal. Garnish with Lemon.