The British Cookery Book

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

Dutch Cutlets of Veal

1 page in this part of The British Cookery Book.

Dutch Cutlets of Veal

429. Cut a thick slice from a leg of veal, beat it, and shape it into cutlets, and, dip them in yolk of egg. Mix a well-seasoned forcemeat…

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