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Julie M. Clagett cookbook, 1908-1914
Page 16
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Veal To dress calves head Scald off the hair, then boil it until the bones come out. Season with butter, pepper, salt, lime, & spices [?] gone [?]. Bake in a pan with grated bread on the top. Veal cutlets curried Mix together 4 tablespoons breadcrumbs, 2 spoonfuls curry powder & 1 of salt. Dip the cutlets in yolk of egg & roll in the mixture. Fry in fresh batter. Serve with curry sauce, made of equal parts curry powder, flour & butter rubbed onto a plate. Put it in the pan from which the cutlets have been removed, moisten with a cupful of water, in which cayenne & salt have been stirred, let it thicken, & serve very hot.
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Veal To dress calves head Scald off the hair, then boil it until the bones come out. Season with butter, pepper, salt, lime, & spices [?] gone [?]. Bake in a pan with grated bread on the top. Veal cutlets curried Mix together 4 tablespoons breadcrumbs, 2 spoonfuls curry powder & 1 of salt. Dip the cutlets in yolk of egg & roll in the mixture. Fry in fresh batter. Serve with curry sauce, made of equal parts curry powder, flour & butter rubbed onto a plate. Put it in the pan from which the cutlets have been removed, moisten with a cupful of water, in which cayenne & salt have been stirred, let it thicken, & serve very hot.
Szathmary Culinary Manuscripts and Cookbooks
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