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No. 25—VEAL CUTLETS IN WHITE WINE.

Quantity for 6 Persons.

 2½ lbs. of veal from the leg

 ⅛ lb. of butter

 Salt, pepper

 1 kohlrabi, cut into dainty pieces

 ½ carrot, cut into dainty pieces

 ½ parsley root, cut into dainty pieces

 ⅛ celery root, cut into dainty pieces

 10 small pieces of cauliflower

 ½ pt. of white wine.

 1 cup of water

 2 tbsps. of flour.

Preparation:

For the gravy stir 2 tablespoonfuls of flour into the butter and brown, then add water and wine, the vegetables and salt. The vegetables must be cooked very tender, then put in the veal schnitzel or cutlets and cook slowly for 20 minutes. The whole, schnitzel, gravy, and vegetables, is served in one dish. It makes a fine dish. The gravy must not be thick.

No. 26—VEAL STEAK FROM THE LEG.

Quantity for 6 Persons.

 2½ lbs. of veal

 ⅛ lb. of butter

 1 pinch of white pepper

 ¼ cup of water

 Salt

Preparation:

For the gravy, pour into the frying butter ¼ cup of water, cook well and strain, then serve separately. Garnish the steak with lemon slices.