To-day’s Recipe

Sun (Auckland), Volume II, Issue 527, 3 December 1928, Page 5

To-day’s Recipe

I VEAL CUTLETS WITH | SPAGHETTI I ® H / of prated nutmeg, half agj H lemon, one gill tomato sauce, k m one gill stock, bread crumbs, one H egg, ilb spaghetti , seasoning of q H salt and pepper. Trim the veal M m and cut into neat cutlets about jP p Jin thick, beat with a rolling-pin to make them tender, dust them iy ■L with flour, sprinkle with pepper , 9 jr salt and nutmeg, then dip in \f| fr'j beaten egg, cover with bread || M; crumbs and fry in smoking-hot fat k W; for 15 minutes. Put the spaghetti M jp in boiling water with a little salt y and cook until tender. Drain it || M thoroughly, pile in the centre of M p an entree-dish with the cutlets a H around. Pour all fat from frying || H pan, put in the stock and tomato w M sauce, stir till it boils and pour p E; round cutlets. Serve with spinach and out lemon. jp