Delicious Veal Patties
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
2 thick slices white bread
1/2 cp water
1/2 cp red wine
1/2 small onion, peeled and diced
1 lb ground veal
2 tsp salt
1/8 tsp black pepper
1/2 cp fine, dry bread crumbs
4 tbsp butter or margerine
1 - Soak bread in mixture of water and wine.
2 - Beat with fork until thick and mushy.
3 - Mix with onion, veal, salt, and pepper.
4 - Shape into 12 thin patties.
5 - Coat patties with crumbs.
6 - Let stand 15 minutes to dry.
7 - Brown on both sides in hot butter or margerine.
8 - Cook about 20 minutes, until patties are tender as well as brown.
9 - Serve hot with or without German Mustard Sauce (see recipe below).
Makes 6 servings
German Mustard Sauce
2 tbsp prepared mustard
1 tbsp prepared horseradish
1/4 cp sweet pickle relish
3 tbsp mayonnaise
2 tbsp ketchup
1/4 tsp Tabasco sauce
Combine all ingredients smoothly. Makes about 1 cup sauce.