Page:The Boston cooking-school cook book.djvu/277

Rh dip in flour, egg, and crumbs; fry slowly, until well browned, in salt pork fat or butter; then remove cutlets to stewpan and pour over one and one-half cups Brown Sauce. Place on back of range and cook slowly forty minutes, or until cutlets are tender.

Veal may be cooked first in boiling water until tender, then crumbed and fried. The water in which veal was cooked may be used for sauce. Arrange on hot platter, strain sauce and pour around cutlets, and garnish with parsley.

Brown Sauce. Brown three tablespoons butter, add three tablespoons flour, and stir until well browned. Add oradu- ally one and one-half cups stock or water, or half stock and half stewed and strained tomatoes. Season with salt, pep- per, lemon juice, and Worcestershire Sauce. The trimmings from veal (including skin and bones) may be covered with one and one-half cups cold water, allowed to heat slowly to boiling-point, then cooked, strained, and used for sauce.

Wipe six loin chops and put in a stewpan with one-half onion, eight slices carrot, two stalks celery, one-half tea- spoon peppercorns, four cloves, and two tablespoons butter. Cover with boiling water and cook until tender. Drain, season with salt and pepper, dip in flour, egg, and crumbs, fry in deep fat, and drain on brown paper. Arrange chops on hot serving dish and surround with boiled flat maccaroni to which Soubise Sauce (see p. 267) is added.

Wipe two pounds sliced veal, cut from loin, and cover with boiling water; add one small onion, two stalks celery, and six slices carrot. Cook slowly until meat is tender. Remove meat, sprinkle with salt and pepper, dredge with flour, and sauté in pork fat. Strain liquor (there should be two cups). Melt four tablespoons butter, add four table- spoons flour and strained liquor. Bring to boiling-point, season with salt and pepper, and pour around meat. Gar nish with parsley.