Walps Wednesday~The Final Installment

Wiener Schnitzel

Yield 4-6 servings

2 lbs Veal Steak

2 Eggs, beaten

1/2 C. milk

1/2 tsp salt

1/8 tsp ground black pepper

1 C. Dry Bread Crumbs

1/2 C. Frying Shortening

1/2 lemon

2 tsps. chopped parsley

Cut the veak into serving size pieces.

Mix the beaten egg with the milk, salt, and black pepper. Dip the veal into the milk mixture, and then into the bread crumbs. Heat shortening, place the veal in t pan, brown quickly, turn down the heat, and simmer, covered. After about 5 minutes, uncover, turn the veil and cover. Repeat this process until veal is cooked and tender. Sprinkle with lemon juice and parsley and serve.

SAUERBRATEN

German Sauerbraten 2 c. cider vinegar 4 bay leaves 4 whole cloves 12 peppercorns 1 tbsp. sugar 1 1/2 tsp. salt 2 c. water 4 lb. beef roast, heel of round 1/4 tsp. ground black pepper 12 crushed ginger snaps (3/4 cup) Heat vinegar, water, spices, sugar and salt to boiling. Use large enough bowl, so liquid almost covers the meat. Pour over sliced onions and allow to stand until cool. Stir in oil. Pour marinade over roast. Allow to stand in refrigerator 5 days, turning meat once a day so it will marinade evenly (use wooden spoons preferably). Save marinade to use for gravy. Remove meat from marinade and pat dry. Dredge with half the flour. Brown on all sides in hot shortening in a Dutch oven. Place rack under meat and add all of marinade. Cover meat tightly and simmer or bake in oven 350 degrees for 3 to 4 hours or until meat is fork tender. Remove to hot platter. Add all of the remaining marinade to the Dutch oven, bring to boil, and stir in the crushed ginger snaps, thickening to delicious sauerbraten gravy.