Veal Cutlets from the Fillet or Leg

Name: Veal Cutlets from the Fillet or Leg
Cuisine: United States
Ingredients: brown flour; lemon; lemon pickle; butter; lard; curry powder; egg; crumbs; egg; bread crumbs; flank; bone; yelks of eggs; bread; pepper; salt; nutmeg; parsley

Preparation info

Difficulty
Easy

Appears in

The Virginia Housewife

By Mary Randolph

Published 1824

About

Method

Cut off the flank and take the bone out, then take slices the size of the fillet and half an inch thick, beat two yelks of eggs light, and have some grated