2 lbs. veal cutlets
Fine, dry breadcrumbs
Salt
Pepper
1 egg
1 pt. water or stock
¹⁄₂ cup butter or drippings
¹⁄₃ cup flour
1 tablespoon chopped parsley
¹⁄₂ teaspoon Worcestershire Sauce
Wipe the cutlets with a clean, wet cloth. Cut them into pieces suitable
for serving, and sprinkle them with salt and pepper. Dip them into
sifted crumbs, then into the egg, which has been beaten slightly and
mixed with one tablespoonful of water. Dip the cutlets again into the
crumbs and fry them until they are a rich brown, in one-half the butter
or drippings. Put them into a small cooker-pail or pan. Make Brown
Sauce, using the remaining ingredients. Pour the sauce over the cutlets
and, when boiling, stand the pail in a large cooker-pail of boiling
water. Put it into a cooker for from two to four hours, depending upon
the age and toughness of the veal. Reheat them before serving.
Serves six or eight persons.