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The Beauty of Italian Cookery


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Bragiuole di Vitello (Veal Cutlets)

Ingredients: 

Veal, salt, pepper, butter, bacon, carrots, flour, Chablis, water, lemon.

Preparation:

  • Cut a bit of veal steak into pieces the size of small cutlets, salt and pepper them, and put them in a wide low stewpan. 

  • Add two ounces of butter, a cut-up carrot, and some bits of bacon also cut up. When they are browned, add a spoonful of flour, half a glass of Chablis, and half a glass of water, and cook on a slow fire for half an hour, then take out the cutlets, reduce the sauce, and pass it through a sieve. 

  • Put it back on the fire and add an ounce of butter and a good squeeze of lemon, and when hot pour it over the cutlets.