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Vienna, as everybody knows, is a city of perennial charm. Viennese music, Viennese wit and gaiety, and—last but by no means least—Viennese cookery, enjoy a far-flung fame

Perhaps one of the underlying reasons for the physical ease and comfort every visitor feels in Vienna is the fact that one eats there not only excellently well in quality but also abundantly in quantity. For the beautiful ladies of Vienna are not afraid of their curves, and though it would be sheer slander to call them stout they yet have a pleasing roundness that warms the cockles of any epicurean heart.

One of the most delicious and tempting Viennese dishes is the Braised Schnitzel as it is served at the “Sacher,” the most elegant restaurant in the city.

Prepare a batter of two eggs, a tablespoon full of salt, half a teaspoon full of pepper and about a dessertspoon full of sifted flour. Beat it well and dip into it veal cutlets about half an inch thick which are afterwards rolled into well browned bread crumbs. Panfry these cutlets till they are a deep golden brown, add some soup stock, cover the pan and put it into a moderately hot oven. Bake there for an hour removing the cover for the last fifteen minutes.

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