TO-DAY’S RECIPE.

Star (Christchurch), Issue 18888, 14 October 1929, Page 12

TO-DAY’S RECIPE.

VEAL CUTLET. Three-quarters to one pound of veal cutlet Four rashers of bacon Dripping Egg Bread-crumbs Half a pint of stock Seasoning Flour. Cut the veal into about four pieces, brush them with egg and coat with bread-crumbs, or, if you prefer, omit the egg and crumbs and just flour the pieces of veal. Melt some dripping in a fryingpan, add the pieces of cutlet and fry gently for about fifteen minutes, turning them over when brown on one side. Place on a hot dish and keep warm for a few minutes while making the gravy. To do this, pour off nearly all the dripping from the pan, leaving just sufficient to mix with a little flour. Add about one and a half to two teaspoonfuls of the flour, and let it brown slowly. Draw aside and gradually add the stock. Boil up, season to taste and strain over the veal. The gravy should be slightly thickened and brown. Meanwhile, remove the rind from the rashers, cook them under the grill until the fat is semi-trans-parent. Arrange them on. top of j the veal, and pour the bacon fat on top.