Minuten Fleisch
Ingredients
- 1½ lbs. veal cut in thin slices
- Salt and pepper
- ⅔ cup claret wine
- Flour
- 1⅓ cups Brown Stock
- Juice 1 lemon
- 2 sprigs parsley
Steps
- Pound veal until one-fourth inch thick and cut in pieces for serving. Sprinkle with salt and pepper, put in baking-pan, pour over wine, and let stand thirty minutes. Drain, dip in flour, arrange in two buttered pans, and pour over remaining ingredients and wine which was drained from meat. Cover, and cook slowly until meat is tender. Remove to serving dish and pour over sauce remaining in pan.
More recipes with veal, wine, flour, broth or stock, lemon or parsley
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.