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Recipe of the day

Wonderful Flavor Veal (Skillet Dish)

    Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]


    2 lbs tender veal cutlet
    6 slices lean bacon
    1 1/2 tsp salt
    2 tbsp finely cut chives
    2 tbsp finely cut parsley
    3/4 cp dry vermouth
    1/2 cp chopped pecans
    4 cps hot cooked noodles or rice


    1 - Cut veal in bite-size cubes and dredge well with flour.
    2 - Cook bacon in skillet until crisp.
    3 - Drain on thick paper towels.
    4 - Crumble bacon or cut in small pieces.
    5 - Cook veal in hot bacon drippings over high heat.
    6 - Add salt, paprika, chives, parsley, and bacon.
    7 - Heat 1/2 cp vermouth and pour over meat mixture.
    8 - Stir well.
    9 - Cover skillet and lower heat.
    10 - Let sauce cook down.
    11 - Add remaining 1/4 cp vermouth and nuts.
    12 - Cook 2 or 3 minutes.
    13 - Serve with hot noodles or rice.

    Makes 4 to 6 servings.

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