School and Home Cooking

by Carlotta C. Greer

VEAL CUTLETS (STEAK)

Clean the meat; then remove the bone and tough membranes. Cut the meat into pieces for serving. Cover the bone and the tough pieces of meat with cold water and cook at a low temperature. (This stock is to be used in the sauce.) Small pieces of meat may be put together by using wooden toothpicks for skewers. Season the veal with salt and pepper. Roll in dried bread crumbs, dip in beaten egg, then in crumbs again. Put 2 tablespoonfuls of drippings or other fat in a frying pan. Brown the cutlets in the fat. Remove the veal; in the frying pan prepare the following:

SAUCE FOR CUTLETS

3 tablespoonfuls drippings 1/4 cupful flour 1/2 tablespoonful salt 1/8 teaspoonful pepper 2 cupfuls stock or water 2 tablespoonfuls chopped parsley 1 teaspoonful Worcestershire sauce

Make a brown sauce, using all ingredients except the Worcestershire sauce (see Brown Sauce). Add the cutlets to the sauce, and cook them at simmering temperature for 1 hour or until tender. Just before serving, add the Worcestershire sauce.

Beef may be prepared in the same way.

VEAL WITH EGG DRESSING

1 pound veal steak, sliced thin 2 eggs 3/4 cupful flour Salt and pepper

Cut the meat into pieces of suitable size for serving. Brown each piece in fat. (Use scraps of fat cut from the meat.)

Mix the egg, flour, and seasoning. Spread both sides of each piece of meat with the egg mixture. Again brown the pieces of meat in fat. Then add boiling water and let the meat cook at simmering temperature for at least 2 hours. Serve hot.