Cutlets of Veal with Tomato Sauce.
- Ingredients—2 lb. of fillet of veal.
- 2 or 3 oz. of butter, or some of the fat skimmed from the stock-pot.
- 1 pint of tomato sauce.
- ¼ lb. macaroni, nicely stewed in milk and seasoned with Parmesan cheese.
- Some mashed potatoes.
- 1 uncooked tomato.
Method.—Cut the veal into neat little cutlets, and fry them nicely in the butter or skimming.
Dish them in a circle on a border of potatoes.
Pile the macaroni high in the middle.
Pour tomato sauce round, and garnish the macaroni with small strips of uncooked tomato.