[Sca-cooks] let's get back to business; was; knives

[Chawkswrth]

oh, my-yum. Thank you. Have you ever made a gravy to go with it?

Do beg pardon-Mother's teeth aren't what they once were, so we have to 
go as tender as possible. we have found that cooking the meat in a good 
milk gravy helps, tremendously...it does nothing to help with the 
calorie count, but it does help the edibility for her.

Thank you!

Helen


-----Original Message-----
From: wheezul at canby.com
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Thu, Dec 30, 2010 5:59 pm
Subject: Re: [Sca-cooks] let's get back to business; was; knives


My mother's schnitzel is the meat cutlet (salted/peppered) dipped in
egg/milk mixture and then breaded in a flour/breadcrumb mixture. It is
then fried in clarified butter. Lemon can be a garnish. Sometimes we
pound the meat thin for a higher crust/meat ratio.

Katherine