2 lb Veal cutlets
Salt to taste
Pepper to taste
Parmesan cheese (finely
-grated)
Butter or margarine
2 lg Onions, chopped
4 Carrots, sliced - not too
-thin
1 c Mushrooms, sliced ( 1/2 lb)
3 Chicken bouillon cubes
1 1/2 c Boiling water
1/2 c Vermouth or any white wine
Somewhat a veal stew, very tasty.
Cut veal into serving size pieces or a little smaller. Sprinkle
cutlets with salt, pepper, and cheese.
Brown them in butter in a heavy skillet. Place in a 3 quart
casserole. Now saute the onions, carrots, and mushrooms in the
skillet. Add more butter if necessary.
Meanwhile dissolve bouillon cubes in water and add wine. Pour over
the semicooked vegetables. Then pour all over veal. Refrigerate
casserole.
Bake covered at 325 F for one hour.
Juice is excellent over noodles, rice or mashed potatoes.
Source: "Make It Now, Bake It Later", Barbara Goodfellow, 1965.
Library of Congress # 65-24035.
