Recipe: Broiled Veal Cutlets (Fine)

Two or three pounds of VEAL cutlets, egg and bread crumbs, two tablespoonfuls of minced savory herbs, salt and pepper to taste, a little grated nutmeg.

Cut the cutlets about three-quarters of an inch in thickness; flatten them, and brush them over with the yolk of an egg; dip them into [Pg 130]bread crumbs and minced herbs, season with pepper and salt, and fold each cutlet in a piece of white letter paper well buttered; twist the ends, and broil over a clear fire; when done remove the paper. Cooked this way, they retain all the flavor.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)