A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Cutlets of Veal, with Oysters

2 pages in this part of The British Cookery Book.

Cutlets of Veal, with Oysters (Tion of the juices The time)

tion of the juices. The time is in accordance with the general rule. The parts boiled are usually the knuckle, the fillet stuffed as for…

Cutlets of Veal, with Oysters (Take two pounds of veal)

431. Take two pounds of veal cutlets, cut them into thin pieces, put them in a frying-pan with boiling lard, and let them fry till the veal…

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