- 2½ lbs. of veal from the leg
- ⅛ lb. of butter
- Salt, pepper
- 1 kohlrabi, cut into dainty pieces
- ½ carrot, cut into dainty pieces
- ½ parsley root, cut into dainty pieces
- ⅛ celery root, cut into dainty pieces
- 10 small pieces of cauliflower
- ½ pt. of white wine.
- 1 cup of water
- 2 tbsps. of flour.
Preparation: The meat is cut into slices ¾ inch thick, salted and peppered, then fried light brown on both sides in the heated butter and placed on a platter.
For the gravy stir 2 tablespoonfuls of flour into the butter and brown, then add water and wine, the vegetables and salt. The vegetables must be cooked very tender, then put in the veal schnitzel or cutlets and cook slowly for 20 minutes. The whole, schnitzel, gravy, and vegetables, is served in one dish. It makes a fine dish. The gravy must not be thick.
No. 26—VEAL STEAK FROM THE LEG.
Quantity for 6 Persons.
- 2½ lbs. of veal
- ⅛ lb. of butter
- 1 pinch of white pepper
- ¼ cup of water
- Salt
Preparation: The steak must not be cut too thick. Remove the skin from the steak and pound it well, then fry it in the butter on medium fire for ½ hour, turning and basting it several times. Serve it on a hot platter and sprinkle with salt and pepper and put a little fresh butter over the whole.
For the gravy, pour into the frying butter ¼ cup of water, cook well and strain, then serve separately. Garnish the steak with lemon slices.
No. 27—SWEETBREADS.
Quantity for 6 Persons.