Veal Cutlets - Gravy

Ingredients

• 2 tablespoons butter
• yi cup broth or hot water
• 2 tablespoons flour
• 2 cups milk, broth, hot water or a combination of any two or all three

Method

1. 1

   Wipe the cutlets with a damp cloth; in a frying pan put butter; when smoking hot add the cutlets; brown quickly on both sides, then lower the flame; add broth or hot water and cook slowly for about 15 minutes, or until the meat is tender.

2. 2

   Remove the meat to a hot platter, add flour to the liquid in the pan and when well browned add milk, broth, hot water or a combination; stir until the gravy boils, when it is ready to serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 20. The excerpt below is the record exactly as published.

VEAL CUTLETS — GRAVY MASHED POTATOES SLICED TOMATOES MOCK RASPBERRY MOUSSE Veal Cutlets Wipe the cutlets with a damp cloth ; in a frying pan put 2 tablespoons butter; when smoking hot add the cutlets; brown quickly on both sides, then lower the flame ; add yi cup broth or hot water and cook slowly for about 15 min- utes, or until the meat is tender. By this time the liquid will have evaporated and a thick brown gravy will be in the pan. Remove the meat to a hot platter, add 2 tablespoons flour to the liquid in the pan and when well browned add 2 cups milk, broth, hot water or a combination of any two or all three

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