Plain Veal Cutlets

12 to 15 minutes.


  • veal
  • a slice of fresh butter
  • 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


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 to prevent the escape of the gravy, and fry them from twelve to fifteen minutes over a fire which is not sufficiently fierce to burn them before they are quite cooked through: they should be of a fine amber brown, and perfectly done. Lift them into a hot dish, pour the fat from the pan, throw in a slice of fresh butter, and when it is melted, stir or dredge in a dessertspoonful of flour; keep these shaken until they are well-coloured, then pour gradually to them a cup of gravy or of haling water; add pepper, salt, a little lemon-pickle or juice, give the whole a boil, and pour it over the cutlets: a few forcemeat balls fried and served with them, is usually a very acceptable addition to this dish, even when it is garnished or accompanied with rashers of ham or bacon. A morsel of glaze, or of the jelly of roast meat, should when at hand he added to the sauce, which a little mushroom powder would further improve: mushroom sauce, indeed, is considered by many epicures, as indispensable with veal cutlets. We have recommended in this one instance that the meat should be thoroughly beaten, because we find that the veal is wonderfully improved by the process, which, however, we still deprecate for other meat.