Veal Cutlets a l'Andalouse

Ingredients

• a pound and a half of veal cutlets
• a pint of sherry
• some brown sauce
• some very small tomatoes (gooseberry tomatoes)

Method

1. 1

   Cut veal into rounds, simmer in stock seasoned with salt and pepper for about an hour.

2. 2

   Prepare brown sauce with stock, flour, and butter, season and add tomatoes.

3. 3

   Serve cutlets arranged with bacon slices and tomatoes.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 34. The excerpt below is the record exactly as published.

Veal Cutlets a I'Andalouse Take a pound and a half of veal cutlets. Cut into rounds the size of five-shilling pieces, and put them into a stewpan with some nicely flavoured pale stock. Simmer them till cooked, having first seasoned them with pepper and salt. They will take about one hour. Make in readiness some brown sauce from good stock, flour and butter. Season with salt and pepper, and flavour with a pint of sherry. Add then some very small tomatoes (gooseberry tomatoes)

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