1 small can crushed pineapple
6 veal cutlets
1 tablespoon lemon juice
6 slices fresh canned pineapple
1 tablespoon Worcestershire sauce
2 tablespoons sherry
Salt and pepper
Flour
Method: Roll cutlets in flour, pepper, salt, fry quickly to brown, place in a casserole dish, mix crushed pineapple, some lemon juice and sherry, and pour over cutlets. Cover, cook for 1 hour in moderate oven 375°, fry pineapple slices and arrange around cutlets. Garnish with parsley, serve with boiled rice.
Source: contributed by Mrs. Thelma Stewart (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.31.
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