Paprika Schnitzel of Veal

Ingredients

• a finely cut onion
• a tablespoonful of butter
• a heaping teaspoonful of paprika
• a tablespoonful of flour
• a cup of brown stock
• a tablespoonful of capers
• the juice of one-half a lemon
• a small piece of the rind
• four slices of veal
• one-half an inch thick
• season with salt and pepper
• dip in flour
• fry slowly in butter
• garnish with boiled rice

Method

1. 1

   Fry the finely cut onion in butter until browned.

2. 2

   Add paprika and flour, cook for 2 minutes, then moisten with brown stock.

3. 3

   Add capers, lemon juice, and rind; boil for 5 minutes and strain.

4. 4

   Cut veal slices, season, dip in flour, and fry in butter until golden.

5. 5

   Serve on a platter with paprika sauce and garnish with boiled rice.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 39. The excerpt below is the record exactly as published.

a finely cut onion in butter. When nicely browned add a heaping teaspoonful of paprika and a tablespoonful of flour; cook for two minutes and then moisten with a cup of brown stock. Add a tablespoonful of capers, the juice of one-half a lemon, and a small piece of the rind ; boil for five minutes and then strain. Add a little meat extract if desired. Cut four slices of veal from the loin or leg, one-half an inch thick, free from bones and gristle, season with salt and pepper, dip in flour, and fry slowly in butter to a golden colour. Dish up on a platter, pour the prepared paprika sauce over it and garnish with boiled rice

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