Veal Cutlets in White Wine

Ingredients

• 2 ^ lbs. of veal from the leg
• % celery root, cut into dainty pieces
• 10 small pieces of cauliflower
• 1 kohlrabi, cut into dainty pieces
• % carrot, cut into dainty pieces
• % parsley root, cut into dainty pieces
• % pt. of white wine
• 1 cup of water
• 2 tbsps. of flour

Method

1. 1

   Cut veal into 0.5 inch thick slices, salt, and pepper.

2. 2

   Fry in butter until light brown.

3. 3

   For gravy, stir flour into butter, add water and wine, then vegetables.

4. 4

   Cook until tender, then add veal and cook slowly for 30 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 24. The excerpt below is the record exactly as published.

VEAL CUTLETS IN WHITE WINE. Quantity for 6 Persons. 2 ^ lbs. of veal from the leg % celery root, cut into dainty % lb. of butter pieces Salt, pepper ' 10 small pieces of cauliflower 1 kohlrabi, cut into dainty pieces % pt. of white wine. % carrot, cut into dainty pieces 1 cup of water % parsley root, cut into dainty 2 tbsps. of flour

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