Show I Spring Veal Cutlet i 1 l Ii U BERTH E c r PI Ut Of Columbia University lIy I Get one cutlet of o veal seal eal cut one Inch thick Wipe S Ipe the tho veal enl cal and roll It In seasoned CloUt that Is la lour flour lourI to which salt and pepper have base I Im I'm IY 11 it In t two tao 0 tablespoons I fat tat or butter butler until 15 w I 1 Ibro I bro broa ned Place it In a II casserole bunch of lor I or biking baking dish Add one ono leeks or oung onions cut In small I slices sikes using about two t ta 0 Inches s ot of otI I the he green Kren stalk Peel t two Lao 0 fre fresh h hI tomatoes and cut them Into I To the pan In which the I as as fried add one of rand wat-rand nd seasonings consisting of one I teaspoon salt one on teaspoon pa pap paprika o rika and one one-cl one eighth teaspoon pep pepper per Bring to boiling bolting point and lIh aiti a II I knife scrape off oft even er eer pa pa- pa ticie of browned bro ned fat tat which ic- ic i d from frying frIng the tho meat ment Pour this 0 over oer er the veal cal eal and and tak hake 30 minutes basting ses- ses sev-iral sev trai times limes with aith Ith liquid in dish terie en e with Ith buttered new flea and string b beans ans 00 |