Country Veal Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Veal chops4
 Lard/Dripping2 Ounce
 Onion1 (Stuck With A Clove)
 Lemon1⁄2 , rind and juiced
 Dry cider1⁄2 Pint
 Arrowroot1 Teaspoon
 Salt To Taste
 Pepper To Taste
 Thin cream5 Tablespoon (Off Top Of The Milk)
 White cabbage1 Small, finely shredded
 Butter1 Ounce
 Onion1 , chopped
 Dessert apple4 , peeled, cored and quartered
 Lemon1 , juiced
 Hard boiled eggs2 , quartered
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3356 Calories from Fat 1649

% Daily Value*

Total Fat 184 g282.4%

Saturated Fat 79.9 g399.5%

Trans Fat 0 g

Cholesterol 1582.2 mg

Sodium 1647.2 mg68.6%

Total Carbohydrates 170 g56.7%

Dietary Fiber 30 g120%

Sugars 115.2 g

Protein 258 g516.4%

Vitamin A 64.8% Vitamin C 377.4%

Calcium 51.7% Iron 90.1%

*Based on a 2000 Calorie diet


Brown the chops in the fat, turning once.
Pour off any surplus fat and add the onion, lemon rind and juice and cider.
Cover and simmer gently until cooked, about 45 minutes.
Meanwhile, blanch the cabbage in boiling salted water about 1 minute, then drain well.
Melt the butter in a pan, add the chopped onion and cook until softened.
Add the cabbage and stir.
Add the apple quarters and lemon juice to the cabbage.
Add the seasoning, cover and simmer until tender, about 25 minutes.
Place the veal chops on a serving dish and keep hot.
Strain the gravy from the chops onto the arrowroot, blended with a little cold water.
Return to the pan and bring to the boil.
Add seasoning.
Simmer until thickened, remove from the heat and add cream, then spoon the sauce over the chops.
Turn the cabbage into a hot dish, garnish with the eggs and parsley and serve with the chops.