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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. 74