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Bragiuole Di Vitello Veal Cutlets

(Beef, Mutton, Veal, Lamb) - (The Cook's Decameron: A Study In Taste)

Ingredients: Veal, salt, pepper, butter, bacon, carrots, flour, Chablis,

water, lemon.

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.

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