Page:Browne - The Plain Sailing Cook Book.djvu/47

 

VEAL CUTLETS

• MATERIALS
• Slice of veal ½-inch thick
• Bread crumbs
• ¼ cup fat for frying
• Fork
• 1 egg
• 1½ tablespoons flour
• 1½ tablespoons butter
• ½ teaspoon salt

• UTENSILS
• Knife
• Saucepan
• Plate
• Bowl
• Dover beater
• Frying-pan
• Pepper
• Tablespoon

 

DIRECTIONS

1. Cut the veal into pieces of suitable size for individual portions.
2. Put the pieces of veal into a saucepan, barely cover them with boiling water, set the pan over a low fire, and simmer about thirty minutes or until the veal is tender.
3. Take the veal from the saucepan, increase the heat, and let the liquid in the saucepan boil down until only one cup remains.
4. Pour the liquid from the saucepan into a cup.
5. Melt the butter in the saucepan, add the flour, salt, and pepper, and stir together.
6. Add half the liquid in which the veal has cooked, and stir over the fire until the mixture begins to thicken.
7. Add the remainder of the liquid, and stir until the mixture boils, then take the saucepan from the fire.
8. Beat the egg in a bowl, dip the pieces of veal in the beaten egg, then roll them in crumbs, and fry in hot fat in the frying-pan, browning well on both
9. Put the veal on a hot platter, and pour the hot gravy from the saucepan over it.

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