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Directions:
Two or three pounds of veal cutlets, egg and bread crumbs, two tablespoonfuls of minced savory herbs, salt and pepper to taste, a little grated nutmeg.
Cut the cutlets about three-quarters of an inch in thickness; flatten them, and brush them over with the yolk of an egg; dip them into bread crumbs and minced herbs, season with pepper and salt, and fold each cutlet in a piece of white letter paper well buttered; twist the ends, and broil over a clear fire; when done remove the paper. Cooked this way, they retain all the flavor.
The Most Popular Veal Cookbooks
• San Juan Classics II Cookbook (San Juan Classics Cookbook)• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• San Juan Classics Cookbook• Omaha Steaks Good Life Guide & Cookbook 2001-2002• JOE MAMAS Mouth-Watering Vintage Italian Beef, Mutton And Veal Recipes• Williams-Sonoma Mastering: Beef & Veal: made easy with step-by-step photographs• Beef and Veal Menus (Great Meals in Minutes)• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• The Southern Heritage Beef Veal & Lamb Cookbook
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