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, ROASTED (a la Maintenon)

Take a cutlet of veal from the fillet. Cut it into neat pieces, and flatten these with a cutlet-bat. Spread upon them a little good veal forcemeat, cover with thin slices of fat bacon, and put them on a skewer. Cover them evenly with oiled paper, and roast before a clear fire. Send piquant sauce to table with them.

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