Veal
Salt
Pepper
Butter
Bacon
Carrots
Flour
Chablis
Water
Lemon

"Cut a bit of veal steak into pieces the size of small cut-

lets, salt and pepper them, and put them in a wide low

stewpan. Add two ounces of butter, a cut-up carrot, and

some bits of bacon also cut up. When they are browned,

add a spoonful of flour, half a glass of Chablis, and half a glass of water, and cook on a slow fire for half an hour, then take out the cutlets, reduce the sauce, and pass it through a sieve. Put it back on the fire and add an ounce of butter and a good squeeze of lemon, and when hot pour it

over the cutlets."

This recipe (No.83) 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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