January 19, 1955 Breaded Veal Cutlet, Lemon Meringue Pie

Breaded Veal Cutlet

2 pounds veal steak, cut 1/2 to 3/4 inch thick
salt and pepper
flour
1 egg, beaten
5 T. butter
1/2 c. sour cream
1/2 c. tomato puree
Fine dry bread or cracker crumbs

Remove bone from steak and cut into serving size pieces. Sprinkle with salt and pepper. Roll in flour, dip in beaten egg then in fine crumbs. Press the meat into the crumbs so they will adhere. Melt butter in large skillet. Saute the meat very slowly until nicely browned, cover and simmer until tender (about 30 minutes). You may need to add more butter if crumbs have absorbed all the butter in the pan. If you use a heavy skillet no liquid need be added. When meat is tender, remove to hot platter, add sour cream and tomato puree to skillet and blend well with any crumbs. Pour over meat to serve. Serve with boiled drained noodles to which you have added melted butter, a little grated Parmesan cheese and seasoned to taste. Sprinkle with a little chopped basil. Serves 4.

Lemon Meringue Pie

The all important crust:

2 c. flour
3/4 c. vegetable shortening
1 t. salt
5 - 5 1/2 T. ice water

Sift flour, measure, add salt, sift into mixing bowl. Cut in shortening until mixture resembles fine meal and some of the pieces of fat are the size of peas. Add water a little at a time. Just add enough to hold pastry together. Makes enough pastry for 2 single or one double crust pie.

The Lemon Filling:

1 1/2 c. sugar
4 T. cornstarch
5 T. flour
2 c. boiling water
4 egg yolks
2 grated lemon rinds
6 T. lemon juice
1 T. butter

Combine sugar, cornstarch and flour. Mix well. Add boiling water gradually. Cook over direct heat, stirring constantly until thick and smooth. Place over boiling water and cook covered for 5 minutes. Beat egg yolks slightly. Add a little of the hot mixture to the yolks, then add yolks to hot mixture. Cook one minute, stirring constantly. Remove from heat. Add lemon rinds, lemon juice and butter. Stir to blend. Pour into baked 9 inch pie shell. Top with meringue.

The Meringue:

4 egg whites
1/4 t. cream of tartar
1/2 c. sugar
1/8 t. salt

Beat egg whites until frothy, add cream of tartar and salt. Beat until stiff but not dry.  Add sugar gradually, beating constantly until meringue will stand in stiff peaks. Pile onto HOT filling. Spread to edges of crust. Bake in hot oven (400 degrees) for 5 minutes, or until slightly browned.