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Classic
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page 121
about 1 large cupful of wine and water half and half Cover tightly, lay a damp
cloth over the lid and stew for 15 minutes.
73. Vienna Veal Steak ("Wiener-Schnitzel"). Cut pieces the size of a small
beefsteak from the center of a loin of veal, pound slightly, rub with fine salt
and pepper, turn them first in egg and flour, then in rolled crackers and fry in
plenty of butter until tender. When serving, sprinkle the steaks with lemon
juice, garnish with lemon slices and a few capers and serve with a lattice of
anchovy slices and a plain fried egg.
74. Veal Cutlets. Loosen the meat at the bone and then pound it slowly until
tender, chop off the bone to half its length and cut the meat round and smooth
to the thickness of a finger; sprinkle with salt and pepper. Dip the cutlets in
egg, turn them in bread or cracker crumbs (in South Germany the crumbs are mixed
with grated Parmesan choose), and then lay them in the pan in melted butter. Fry
for about 6 minutes in the open pan, turning them once, frequently basting them
with the butter. Fry until of a golden brown and tender. Serve with fresh
vegetables, such as peas, asparagus and cauliflowers. In the Winter they are
very nice when served with macaroni mixed with a few tablespoonfuls of tomato
sauce.
Cutlets can also be served as a middle course, but then they should be larded
with pork lardoons, or else with lardoons of tongue, anchovy, truffles, or
pickles; they can be pickled for a few hours in white wine spiced with fine
herbs. They are then brought to the table with a fine sauce, for which the
marinade is partly used.
Veal cutlets can also be broiled like mutton chops. The scraps from the cutlets
can be used for the sauce of an ordinary ragout or for headcheese.
75. Veal Stew or Fricassee. A breast of veal should , be well pounded and cut
into small squares, and in order that the meat may look very white it should be
blanched by laying the pieces into nearly boiling water, then bring to a boil
once, afterwards putting them m the cold water and drying them. Then heat some
butter in a kettle, put in the meat and let it simmer
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