1857 - The Great Western Cookbook

Veal Western Fashion

DDV CULINARY

Cut up your veal in neat, thin slices,
beat it with a little salt and pepper sprinkled over it,
put it in a saucepan, with a cupful of carrots, cut very fine,
one of onions and turnips, cut the same way,
a handful of brown bread-crumbs,
a tea-spoonful of pepper,
and an ounce of butter.
Let it stew very slowly, and, when done, add some catsup.