Home › The Principles of Cookery › Veal Cutlets, with Mushrooms

Veal Cutlets, with Mushrooms

Take a slice or more of veal for cutlets from the fillet, and for every pound of veal allow a handful of mushrooms. Cleanse and trim them, and put them into a saucepan with a table-spoonful of lemon-juice, a table-spoonful of water, and a pinch of salt for one pound of mushrooms. Shake them in the liquor for a few minutes, then add a slice of fresh butter, put them on a clear fire, and let them remain for five minutes, shaking the saucepan occasionally. Turn them into a dish, cover closely, and leave them till wanted. Divide the veal into neat cutlets of a round or heart shape. Sprinkle a little pepper and salt upon them, and either dredge them with flour or egg and bread-crumb them, and fry them in butter or fat till they are equally and brightly browned. Put them on a plate, and keep them hot. Drain off half the fat in the pan, and mix a table-spoonful of flour smoothly with the remainder. Moisten gradually with a small tea-cupful of boiling stock or water, add the prepared mushrooms and a table-spoonful of ketchup. Let the sauce boil gently for three or four minutes. Put the fried cutlets on a dish alternately with slices of fried bacon or ham; place the mushrooms round, pour the sauce over all, and serve. Time to fry the cutlets, twelve to fifteen minutes.