Veal Chops, Sautfis

Ingredients

• 4 or 5 veal chops
• 2 oz. butter
• 1 dessert-sp. flour
• 1 gill light stock
• 1 dessert-sp. chopped parsley
• Juice of  lemon
• Seasoning

Method

1. 1

   Beat the chops with a cutlet bat or rolling-pin to make them tender, then wipe them and trim them neatly.

2. 2

   Melt the butter in a frying or saute pan, and when hot lay in the veal chops and keep turning them every minute or two until they are thoroughly cooked.

3. 3

   When ready, arrange them neatly on a hot dish and keep them warm.

4. 4

   Add the flour to the fat left in the pan and mix it in smoothly, then add the stock and lemon juice and stir until boiling.

5. 5

   Skim if necessary, season to taste, and add the chopped parsley at the last.

6. 6

   Pour this sauce over and round the chops.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 376. The excerpt below is the record exactly as published.

Veal Chops, Sautfis 4 or 5 veal chops. 2 oz. butter. 1 dessert-sp. flour. 1 gill light stock. 1 dessert-sp. chopped parsley. Juice of \ lemon. Seasoning. Beat the chops with a cutlet bat or rolling-pin to make them tender, then wipe them and trim them neatly. Scrape the bones and shorten them if long and unsightly. Now melt the butter in a frying or saute pan, and when hot lay in the veal chops and keep turning them every minute or two until they are thoroughly cooked, or until they feel firm under pressure. When ready, arrange them neatly on a hot dish and keep them warm. Add the flour to the fat left in the pan and mix it in smoothly, then add the stock and lemon juice and stir until boiling. Skim if necessary, season to taste, and add the chopped parsley at the last. Pour this sauce over and round the chops. Baked tomatoes or spinach would make a good 237 SIMPLE AND SAVOURY MEAT DISHES accompaniment to this dish. Rolls of bacon may be used as a garnish. Time to cook. 10 to 15 minutes. Sufficient for 4 or 5 persons. Probable cost, 2s. 6 d. 952. Veal and Ham Cutlets (Cotelettes de Veau) | lb. fillet of veal. | lb. sliced bacon. 1 dessert - sp. chopped parsley. 1 dessert - sp. melted butter or salad oil. Grated lemon rind and juice. 1 egg. Bread-crumbs. A border of potatoes or spinach. Brown or tomato sauce. Slices of lemon.

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