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Story Soup Kids - Mixing up their next great adventure


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Stir until Done
Peas -n- Carrots

Veal Cutlet

Veal Cutlet

Wipe off the meat with a clean wet cloth, and then with one that is dry. Dust it over with salt, pepper, and flour.

Put a tablespoonful of nice dripping in a hot frying-pan, and let it heat till it smokes a little. Lay in the meat and cook till brown, turning it over twice as it cooks. Look in the inside and see if it is brown, for cutlet must not be eaten red or pink inside.

Put in a hot oven and cover it up while you make the gravy, by putting one tablespoonful of flour into the hot fat in the pan, stirring it till it is brown. Then put in a cup of boiling water, half a teaspoonful of salt, and a very little pepper; put this through the wire sieve, pressing it with a spoon, and turn over the meat.

Put parsley around the cutlet, and send hot to the table.




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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches


Broiled Bacon
Broiled Chops
Panned Chops
Liver and Bacon
Liver and Bacon on Skewers
Broiled Steak
Steak with Bananas
Frizzled Dried Beef
Veal Cutlet