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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

MEATS

BROILED VEAL CUTLETS

Take 6 even veal cutlets from a good piece of the lean of white veal, pare and flatten slightly, lay on a dish, season with 1 tablespoonful of salt, 1 tablespoonful of pepper, 1 tablespoon-ful of sweet oil; turn the cutlets over several times, then put them on broilers and broil 8 minute on each side; remove from fire, arrange on a hot dish, pour melted butter over them, garnish with parsley and serve very hot.

Sister Kate Smith, Charleston, W. Va.
 

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