Veal Chops
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 rack veal
- eggs
- breadcrumbs
- butter
- white paper
- white sauce
Instructions
- Take the best end of a rack of veal and cut it in chops, with one bone in each.
- Leave the small end of the bone bare two inches.
- Beat them flat, and prepare them with eggs and crumbs, as the cutlets.
- Butter some half-sheets of white paper, wrap one round each chop, and skewer it well, leaving the bare bone out.
- Broil them till done, and take care the paper does not burn.
- Have nice white sauce in a boat.