Braciuole di Vitello alia Veronese

Ingredients

• two small cloves of garlic
• a little parsley
• two boned anchovies
• a piece of butter the size of a pigeon's egg
• some slices of fillet of lean veal
• Squeeze a lemon over the whole

Method

1. 1

   Pound garlic, parsley, and anchovies to a paste, add butter, and sieve.

2. 2

   Cook veal slices on a gridiron, sprinkle with salt, and serve with the paste on top, squeezed with lemon juice.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 18. The excerpt below is the record exactly as published.

Braciuole di Vitello alia Veronese Cut up two small cloves of garlic very small, also a little parsley and two boned anchovies ; place all in a mortar and pound them to a paste ; add a piece of butter the size of a pigeon's egg, than pass through a sieve. In the meanwhile lay some slices of fillet of lean veal on the gridiron and cook over the fire, sprinkling a little salt over them ; put the mince on the dish, and then lay on it the slices of fillet of veal. Squeeze a lemon over the whole

Cook this with the app: pantry check, scaling, and the assistant.