Cutlets
Vinegar
Herbs
Spices
Butter
Four tablespoonful of Espagnole sauce (No. 1)
A teaspoonful of vinegar
Six bruised peppercorns
Fried bread
Olives stuffed with chopped mushrooms
Slices of fried cucumber

Trim as many cutlets as you require, and marinate them in vinegar, herbs, and spice for two hours. Before cooking wipe them well and then saute them in clarified butter, and when they are well coloured on both sides and resist the pressure of the finger, drain off the butter and pour four tablespoonful of Espagnole sauce (No. 1) with a teaspoonful of vinegar and six bruised peppercorns over them. Arrange them on a dish, putting between each cutlet a crouton of fried bread, and garnish with olives stuffed with chopped mushrooms and with slices of fried cucumber."

This recipe was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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