Page:Browne - The Plain Sailing Cook Book.djvu/47

 VEAL CUTLETS


 * MATERIALS

Slice of veal ½-inch thick

Bread crumbs

¼ cup fat for frying

Fork

1 egg

1½ tablespoons flour

1½ tablespoons butter

½ teaspoon salt


 * UTENSILS

Knife

Saucepan

Plate

Bowl

Dover beater

Frying-pan

Pepper

Tablespoon

DIRECTIONS 
 * 1) Cut the veal into pieces of suitable size for individual portions.
 * 2) Put the pieces of veal into a saucepan, barely cover them with boiling water, set the pan over a low fire, and simmer about thirty minutes or until the veal is tender.
 * 3) Take the veal from the saucepan, increase the heat, and let the liquid in the saucepan boil down until only one cup remains.
 * 4) Pour the liquid from the saucepan into a cup.
 * 5) Melt the butter in the saucepan, add the flour, salt, and pepper, and stir together.
 * 6) Add half the liquid in which the veal has cooked, and stir over the fire until the mixture begins to thicken.
 * 7) Add the remainder of the liquid, and stir until the mixture boils, then take the saucepan from the fire.
 * 8) Beat the egg in a bowl, dip the pieces of veal in the beaten egg, then roll them in crumbs, and fry in hot fat in the frying-pan, browning well on both
 * 9) Put the veal on a hot platter, and pour the hot gravy from the saucepan over it.