Veal Collops en Casserole

Ingredients

• 2 pounds veal (from leg)
• 2 sprigs parsley
• 2 bits of salt pork
• 4 tablespoons pork fat
• 1 green pepper, chopped
• 1 onion
• 1 tablespoon butter
• 4 cloves
• 3 tomatoes
• Salt to taste

Method

1. 1

   Have the veal cut in slices about three-fourths of an inch in thickness; cut these in pieces for serving, and into each draw a bit of salt pork.

2. 2

   Cook hot pork fat until nicely browned; remove to the casserole and add an onion into which four cloves have been pressed, parsley, and stock or boiling water nearly to cover the veal.

3. 3

   Sauté a green pepper, chopped fine, in a tablespoon of butter, and add this, with the tomatoes cut in pieces, also salt to season; cover the dish, and let cook in a moderate oven about an hour and a half.

4. 4

   If desired the liquid may be thickened with flour mixed with cold water to a thin paste.

5. 5

   Remove the onion and parsley before serving.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 178. The excerpt below is the record exactly as published.

VEAL COLLOPS EN CASSEROLE 2 pounds veal (from leg) 2 sprigs parsley 2 bits of salt pork Water 4 tablespoons pork fat 1 green pepper, chopped 1 onion 1 tablespoon butter 4 cloves 3 tomatoes Salt to taste

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