Pickled Fillet of Veal

Ingredients

• a thick round slice off a nice white leg of veal
• fine fillets of anchovy
• salt
• pepper
• soak in vinegar for eight or ten hours
• sprinkle with flour
• fry over a slow fire in a little olive oil
• squeeze the juice of a lemon

Method

1. 1

   Cut a thick round slice off a nice white leg of veal, and lard it with fine fillets of anchovy, sprinkle with salt and pepper, and soak in vinegar for eight or ten hours; remove the piece of bone from the centre of the fillet, drain, and dry in a cloth, sprinkle with flour, and fry over a slow fire in a little olive oil; when done on both sides, dish up, squeeze the juice of a lemon into the frying-pan, stir well, and pour over the veal.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 107. The excerpt below is the record exactly as published.

Pickled fillet of veal. Sauté de bécasses à la provençale. Filets of woodcock à la provençale. Selle de mouton rôtie. Roast saddle of mutton. Haricots panachés sautés. French beans and haricots à la maître d'hôtel. Petites pâtisseries, Light pastry. Pickled fillet of veal. Cut a thick round slice off a nice white leg of veal, and lard it with fine fillets of anchovy, sprinkle with salt and pepper, and soak in vinegar for eight or ten hours ; remove the piece of bone from the centre of the fillet, drain, and dry in a cloth, sprinkle with flour, and fry over a slow fire in a little olive oil; when done on both sides, dish up, squeeze the juice of a lemon

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