Brown Cutlet with Brown Cutlet Sauce

Ingredients

• 1 tablespoon of butter
• 4 tablespoon butter
• 1/2 CUP stock or water
• 1 tablespoon flour
• 1/4 teaspoon of table sauce
• 1/8 teaspoon of salt
• 1/4 tbsp chopped parsley

Method

1. 1

   Cut veal into small pieces, dip in bread crumbs, beaten egg, and again in bread crumbs.

2. 2

   Brown the cutlet in butter, pour over brown cutlet sauce, and simmer for about 1.5 hours or until tender.

3. 3

   For the sauce, prepare as any brown sauce by browning butter, adding dry ingredients, blending well, then adding liquid gradually.

4. 4

   Boil for 1 minute, remove from heat, and add table sauce and parsley.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 52. The excerpt below is the record exactly as published.

1 tablespoon of butter, pour over it the brown cutlet sauce and allow it to simmer for about an hour and a half or until tender. The sauce is made as follows: — Brown Cutlet Sauce — *4 tablespoon butter V2 CUP stock or water y% tablespoon flour *4 teaspoon of table sauce l|8 teaspoon of salt ^4 tbsp chopped parsley P

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