VEAL CUTLETS

Ingredients:

• 6 veal cutlets
• Flour (for coating)
• Drippings and butter (for frying)

For the gravy:

• 2 tablespoons flour
• 2 cups meat stock (or 2 bouillon cubes)
• 2 cups hot water
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika

For the vegetables:

• 2 cups small new onions
• 2 cups small new carrots
• 6 small new potatoes

Instructions:

1. Roll the veal cutlets in flour and season well.
2. Brown in a mixture of drippings and butter. Remove and place in a baking dish.
3. In the frying pan, add 2 tablespoons flour (browning slightly) and the meat stock, hot water, salt, pepper, and paprika.
4. Surround the meat with the small onions, carrots, and potatoes. Pour gravy over the meat and vegetables.
5. Cover and bake for 1¼ hours at 350°F.
6. Boil the onions, carrots, and potatoes together for 5 minutes, then drain.