STEWED CUTLETS (Scaloppine alla Livornese)

STEWED CUTLETS

(Scaloppine alla Livornese)

Take some slices of tender beef, beat them well and put them in a saucepan with a piece of butter. When this is all melted, put one or two tablespoonfuls of broth to complete the cooking, season with salt and pepper, add a pinch of flour
 and before taking them from the fire put in a pinch of chopped parsley.