Veal Cutlets

Ingredients

• 1 lb. veal steak or cutlets
• 1 tsp. salt
• 1-8 tsp. pepper
• 2 tbs. butter
• 2 tbs. butter
• 3 tbs. flour
• 1 1-2 cups of water or stock made from the bones and tough pieces.

Method

1. 1

   Remove bone and skin from veal, cut into pieces for serving.

2. 2

   Season with salt and pepper, dredge with flour.

3. 3

   Heat butter in pan, add cutlets and brown.

4. 4

   Place in double boiler, add remaining ingredients, cook until smooth, and pour over cutlets, cooking for 1 hour at low temperature.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 8. The excerpt below is the record exactly as published.

VEAL CUTLETS 1 Ib. veal steak or cutlets 1-8 tsp. pepper 1 tsp. salt 2 tbs. butter Remove bone and skin and tough membrane. Cut into pieces for serving. Season veal with salt and pepper and dredge with flour. Place butter in pan. When hot, add the cutlets. When well browned, place in a double boiler and put the following ingredients in the pan: 2 tbs. butter 1% tsp. salt 3 tbs. flour 1-8 tsp. pepper 1 1-2 cups of water or stock made from the bones and tough pieces.

Cook this with the app: pantry check, scaling, and the assistant.