Fillets of Veal a la Portugaise

Ingredients

• One and a half lb. of veal
• a clove of garlic chopped
• 1 bay leaf
• small blade of mace
• and salt
• and pepper
• Put into a frying-pan 2 oz. of butter

Method

1. 1

   Put into a frying-pan butter, garlic, bay leaf, salt and pepper.

2. 2

   When thoroughly hot, fry in this the veal, which has been cut into neat cutlets, for six to ten minutes, according to the thickness, turning them once or twice.

3. 3

   Dish up neatly in the centre of the dish, and pour over them the following sauce.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 31. The excerpt below is the record exactly as published.

Fillets of Veal a la Portugaise. One and a half lb. of veal, a clove of garlic chopped; f bay leaf, small blade of mace, and salt and pepper. Pui into a frying-pan 2 oz. of butter or Hugon's beef suet, garlic bay leaf, salt and pepper. When thoroughly hot, fry in thi: the veil, which has been cut into neat cutlets, for six to tei minutes, according to the thickness, turning them once oi twice. Dish up neatly in the centre of the dish, and pou: over them the following sauce : — Sauce PonT\3cms&. Three oz. of Drieseenfs dar\ Vraufafom, \ v«*. <* ^ MISS CAMEBOWS COOKEBY BOOK, 79 water. Stir over a gentle fire until the foundation is dis- solved; add to it J pint of tomato puree; simmer a few minutes, and the sauce is ready. Veal Outlets a la Talleyrand. One and a half lb. veal outlet, 2 shalots finely minced, 2 or 3 mushrooms finely minced, teaspoonful chopped pars- ky, 2 o*. butter, 1 bay leaf

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