Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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VEAL CUTLETS (a la Dauphine)

Take six fine cutlets of veal, and pare them on one side only, but all on the same side: lard them like a fricandeau, only let the bacon be cut finer; let them be braised also in the same manner as a fricandeau; then reduce the liquor in which they have been stewed, and glaze them with it. Serve up with either endive or sorrel. Probable cost of veal cutlets, from 1s. to 1s. 2d. per pound.

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