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Ingredients Lean veal meat
Directions "Cut some lean veal meat into slices and, supposing it be a pound or a little more, without bones, chop one fourth of a middle-sized onion and put it in a saucepan with oil and a little piece of butter. Put over the cutlets, one layer over the other, season with salt and butter and put on
Notes This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. 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. |