Veal And Pepper Long Boys
|Veal cutlet||1 1⁄2 Pound (1/2 Inch Thick)|
|All-purpose flour||2 Tablespoon|
|Onion||1 , chopped|
|Salad oil||3 Tablespoon|
|Ground marjoram||1 Pinch|
|Water||1⁄4 Cup (4 tbs)|
|Green peppers||3 , quartered|
Cut bread into four 6-inch lengths.
Split; spread with butter.
Pound cutlet to 1/4 inch thickness.
Cut into pieces to fit bread.
Sprinkle with flour, salt, and pepper.
Fry onion in oil until brown.
Brown veal; sprinkle with marjoram.
Add water; cover and simmer for 30 minutes.
Add green peppers and simmer for 15 minutes longer, or until veal and peppers are tender.
Arrange meat and peppers on each Long Boy.