Veal Cutlet a la Neapolitan
From One-room cookery, 1950
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from One-room cookery (1950) by Gas Council (Great Britain), page 7. The excerpt below is the record exactly as published.
VEAL CUTLET A LA NEAPOLITAN Utensils required : frying pan. 4 Ib. veal cutlet ; small tin spaghetti and tomato sauce ; piece of fat the size of a walnut
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