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

Veal Cutlets

2 pages in this part of The British Cookery Book.

Veal Cutlets (Cut from a leg of veal about)

428. Cutlets are cut from a leg of veal, about a third of an inch thick, and of such a size as may be preferred. Fry them in plenty of hot…

Veal Cutlets (Cut from a leg of veal about) (II)

465. Cutlets are cut from a leg of veal, about a third of an inch thick, and of such a size as may be preferred. Fry them in plenty of hot…

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