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No 88 Coste di Vitello Imboracciate (Ribs of Veal)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Ribs of veal, butter, eggs, Parmesan, bread crumbs,
Cut all the sinews from a piece of neck or ribs of veal, cover the
meat with plenty of butter and half cook it on a slow fire, then
let it get cold. When cold, egg it over and roll it in bread
crumbs mixed with a tablespoonful of grated Parmesan; fry in butter
and serve with a garnish of fried parsley and a rich sauce. A
dessert-spoonful of New Century sauce mixed with quarter of a pint
of good thick stock makes a good sauce. (See No. 226.)

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