Veal Chops Larded and Glaced

Ingredients

• four well-trimmed veal chops
• season with salt and pepper
• fry in butter
• a few thin slices of carrots
• a few thin slices of onions
• a small glass of Sauterne wine
• a cup of brown stock
• cook for fifteen minutes

Method

1. 1

   Lard veal chops with salt pork, season, and fry in butter.

2. 2

   Add carrots and onions.

3. 3

   Drain butter, add Sauterne and brown stock, cook for 15 minutes in the oven, basting frequently.

4. 4

   Serve with strained gravy.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 39. The excerpt below is the record exactly as published.

VEAL CHOPS LARDED AND GLACED ^ Lard with small strips of salt pork four well-trimmed veal chops, rib preferred. Season with salt and pepper and fry on both sides in butter. Add a few thin slices of carrots and onions. When nicely browned drain off 72 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK the butter, add a small glass of Sauterne wine to the veal, and a cup of brown stock or light gravy. Have the larded side up and cook for fifteen minutes

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