Scollops of Veal Fried

Ingredients

• about two pounds of cushion of veal
• four ounces of butter
• half a pint of good broth
• a gill of half-glaze or good gravy
• one teaspoonful of fine herbs
• a quarter of a pound of cooked fresh mushrooms
• salt to taste
• about an ounce of butter

Method

1. 1

   Cut veal into slices, flatten, and roll in flour.

2. 2

   Fry in butter until golden.

3. 3

   Sprinkle with flour, moisten with broth, boil, add gravy, herbs, mushrooms, and salt.

4. 4

   Serve garnished with vegetables or rice.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 108. The excerpt below is the record exactly as published.

SCOLLOPS OF VEAL FRIED. Cut about two pounds of cushion * of veal into scollops or slices two inches wide by three long and half an inch thick, flatten these slightly with the cutlet-bat dipped in water, and roll each separately in flour. Melt four ounces of butter in a saute-pan, fry the scollops in it over a brisk file, taking care to give them, a nice golden colour on both sides. When this has been obtained, sprinkle a little flour on each slice. Moisten with half a pint of good broth, let it boil for ten minutes, then add a gill of half-glaze or good gravy, one teaspoonful of fine herbs (No. 195), a quarter of a pound of cooked fresh mushrooms, and salt to taste. Toss the saute-pan over the fire in order to warm up the contents and mix them well; dress the scollops in the form of a circle; add about an ounce of butter

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