Veal Cutlets (plain) Recipe

Instructions

1. Wipe and trim the outer skin from the cutlets, sprinkle lightly with salt and pepper.
2. Have the frying-pan hot, rub it with a piece of fat pork or beef suet.
3. Put in the cutlets, and as soon as seared on one side turn and sear the other.
4. Fry quickly, taking care that they do not burn or cook overmuch.
5. There is less juice in a veal cutlet than in either beefsteak or lamb chops, and they require careful cooking to be palatable.
6. As soon as done remove to the hot platter and make a cream sauce by pouring into the pan half a cup of milk, and as soon as it reaches boiling-point add a teaspoon of flour and a tablespoon of butter, rubbed smoothly together.
7. Stir until smooth and bubbling, season with salt and pepper, and pour around the cutlets.