Veal Collops, Braised

Ingredients

• about a pound of the fillet of veal
• a handful of parsley
• a minced shallot
• a small bunch of chives
• a small slice of butter
• a tea-spoonful of olive oil
• half a glassful of light wine
• a little brown sauce

Method

1. 1

   Cut veal into rounds, mix herbs, and layer in a buttered stewpan.

2. 2

   Season each layer and cover with bacon.

3. 3

   Stew gently over a slow fire until tender, adding wine halfway through.

4. 4

   Serve with brown sauce poured over.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2115. The excerpt below is the record exactly as published.

Veal Collops, Braised. — Cut about a pound of the fillet of veal into neat rounds haK an inch thick and about the size of a crown piece. Pick the leaves from a handful of parslejr, wash them and chop them small, then mix with them a minced shallot and a small bunch of chives. Butter a stewpan thickly, sprinkle some of the herbs into it, and place in it alternate layers of veal and herbs until all the ingredients are used. Season each layer of veal with salt and pepper, and add a small slice of butter or a tea-spoonful of olive oil occa- sionally. Cover the whole with slices of bacon, and lay a round of oiled paper on the top. Put the lid on the stewpan, put a few red-hot cinders upon it (if this can be done), and stew the veal as gently as possible over a slow fire till it is tender. Arrange the pieces of veal in a dish. Half a glassful of light wine should be poured in when the veal is haK dressed. Put a Little brown sauce

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