Quantity for 6 Persons.
- 2¼ lbs. of veal
- 1 small onion
- 1 tbsp. of butter
- 1 pinch of pepper
- 1 tbsp. of flour
- 1 cup of water
- Salt
Preparation: The meat is cut into 1½ inch squares. The onion is cut into small cubes and fried slightly in the butter, the meat is then added and stewed 10 minutes. Add the flour, salt and pepper and stew 5 minutes more. The water is then poured in and covered up. Stir it once in a while and let it cook until done, which will require about 1½ hours. Gulash must not be too juicy.
No. 18—UNBREADED VEAL CUTLETS.
(Chops).
Quantity for 6 Persons.
- 3 lbs. veal chops
- ⅛ lb. of butter
- Salt
- 1 pinch of pepper
- ½ cup of cream
- Juice of ¼ lemon
- ½ tbsp. of capers
- ½ tbsp. of meat extract if necessary
- 1 cup of water
Preparation: The cutlets are cut from the back, each one containing a bone. It is pounded, shaped neatly and sprinkled with salt and pepper. The butter is heated, the cutlets put in and fried brown on both sides, then put on platter. Put into the butter the ½ tablespoonful of flour and brown it. Should there be too much butter, take some out before putting in the flour, then pour into the butter and flour one cup of water, salt if necessary, lemon juice and cream. Press the capers through a sieve and stir into the gravy. Put the cutlets into this gravy, cover the pan and stew 10 minutes, then serve. If the gravy is too light brown, add the ½ teaspoonful of meat extract.
Remarks: Anyone who does not like the taste of capers and lemon juice may leave them out, also the cream. If you wish the gravy very fine, leave off the above and add champignons and finely chopped or cut truffles and 2 tablespoonfuls of Madeira.
No. 19—BREADED VEAL CUTLETS.