Veal Cutlets Smothered a la Creole

Veal Cutlets Smothered a la Creole

6 Veal Cutlets.       6 Onions, Sliced Fine.       1 Tablespoonful of Lard.     
1 Tablespoonful of Flour.
2 Tablespoonfuls of Vinegar.           Pepper and Salt to Taste.

Cut off the outer skin of the cutlets, and season well with salt and pepper.
Dredge with flour.
Place the tablespoonful of lard in a deep frying pan and let it melt. Then lay in the sliced onions, and over these lay the cutlets. Cover closely.

Let them simmer over a hot fire for a few minutes, and then turn the cutlets on the other side.
After three minutes, add two tablespoonfuls of vinegar, chopped parsley, thyme and bay leaf and a clove of garlic. Turn the veal, letting the flour brown well, and keep the pot closely covered.

When brown, pour over all one cup of water, or a pint, which will be enough to cover the meat. Bring this to a brisk boil and set the pot back where it can simmer gently for about two hours. Serve with a nice garnish of parsley or radishes.