Veal Cutlets Recipe

Get a thick cutlet, one and a half inch thick, second cut with little

round bone; have it scored on both sides. Then chop it all over on both

sides with the edge of a china plate, until the meat is very ragged.

Salt and pepper it, and rub flour into both sides until it will hold no

more. Put two heaping tablespoonfuls of butter in a skillet and when hot

put in the cutlet. Brown on both sides a golden brown, then add one cup

of soup stock, or one cup boiling water, pouring it into the skillet.

Let simmer one hour.

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