NO. 71. MINCED MEAT OR FISH GARNISHED WITH MASHED POTATOES.
NO. 73. VEAL À L’ITALIENNE.
VEAL À L’ITALIENNE
Divide a veal cutlet into uniform small pieces and tie them to make the pieces round and keep them in shape until cooked, when the strings are cut and removed.
One cutlet from the top of the leg of veal will cut into eight pieces.
Dredge the small cutlets with salt and pepper. Dip them into egg, and then cover them with bread crumbs. Sauté them in the fat tried out of thin slices of salt pork. It will take from ten to fifteen minutes to cook them. Veal should be thoroughly cooked, but not dried. The meat will be white when cooked. Put a little lemon juice on each cutlet.
Boil the required amount of spaghetti in salted water until it is tender, then steam it until dry so the sauce will adhere to it. Mix it with tomato purée and a few thin strips of boiled ham cut into straws one and a half inches long. Pile the spaghetti in the center of the dish and arrange the cutlets around it. Place the crisp slices of salt pork on the dish.
NO. 74. SMALL VEAL CUTLETS.