Veal, Paprika Schnitzel

Ingredients

• Cut two pounds of thick veal steak
• add two tablespoonfuls of flour
• strained liquid from a pint can of tomatoes
• a slice each of onion
• a slice each of carrot
• three bay leaves
• a bit of mace

Method

1. 1

   Cut veal into small pieces, roll in seasoned flour, and fry in salt pork fat.

2. 2

   Remove meat, add flour to fat, brown, and pour in strained liquid from tomatoes.

3. 3

   Add onion, carrot, bay leaves, and mace, then return meat to sauce and simmer for 45 minutes.

4. 4

   Adjust seasoning before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 28. The excerpt below is the record exactly as published.

Veal, Paprika Schnitzel. — Cut two pounds of thick veal steak into small pieces, roll in seasoned flour, fry brown in salt pork fat. Remove the meat from the pan, add two tablespoonfuls of flour to the remaining fat, brown lightly and pour in the strained liquid from a pint can of to- matoes, or if desired slice in a pint of fresh peeled tomatoes. Add a slice each of onion and carrot, three bay leaves and a bit of mace

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