Minuten Fleisch (Veal)

Ingredients

• one and a half pounds of lean veal
• sprinkle with pepper and salt
• about half a tumblerful of claret
• half a cupful of clear stock

Method

1. 1

   Cut veal into thin slices, then into small squares, sprinkle with pepper and salt, and steep in claret.

2. 2

   Dip in flour, place in a buttered baking dish, sprinkle with parsley and lemon juice, add clear stock, and bake until tender, about 40 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 127. The excerpt below is the record exactly as published.

Minuten Fleisch (Veal). Cut one and a half pounds of lean veal into very thin slices, then cut each of these into small squares and sprinkle with pepper and salt. Put them into a pan with about half a tum- blerful of claret and leave until thoroughly steeped. Next take out the pieces of veal, dip each into flour, and place in a but- tered baking dish, sprinkling with a little chopped parsley and the juice of a lemon. Add half a cupful of clear stock

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