Veal in Wine

Ingredients

• a pound and a half of leg of veal
• Season each slice with salt
• pepper
• enough wine to cover
• dissolved butter
• enough white stock to reach to half an inch above the meat
• the juice of a lemon

Method

1. 1

   Season veal slices with salt and pepper, place in a dish, and cover with wine.

2. 2

   After steeping, dust with flour and place in a pan with dissolved butter.

3. 3

   Add white stock to cover the meat, squeeze in lemon juice, and simmer with the lid closed for three hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 932. The excerpt below is the record exactly as published.

Season each shce with salt and pepper, lay them in a deep dish, and poui" over them enough wine to cover. When they have steeped and imbibed the wine, dust them with flom- on both sides, and put them into a stewpan of dissolved butter ; add enough white stock to reach to half an inch above the meat. Squeeze in the juice of a lemon

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