Broiled Veal Cutlets

Original Recipe

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.

Ingredients

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  • 2 or three pounds of veal cutlets
  • 2 tablespoonfuls of minced savory herbs
  • 1 little grated nutmeg
  • 1 piece of white letter paper well buttered
  • 1 clear fire
  • 1 remove the paper

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Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Cooked this way, they retain all the flavor.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book , Fine (1887)