Country Veal Recipe
No one can eat just one is my claim for this recipe of Country Veal. You will be ever grateful to the French people for sharing this addictive Country Veal recipe with the world! Country Veal as a Side Dish never fails to impress. In my estimation, if one is a chef, one needs to have a personal recipe of Country Veal, just like I do.
Ingredients
4 veal chops
2 oz. lard or dripping
1 onion, stuck with a clove
Rind and juice of 1/2 a lemon
1/2 pint dry cider
1 teaspoon arrowroot
Salt
Pepper
5 tablespoons thin cream off top of the milk
For the cabbage:
1 small white cabbage, finely shredded
1 oz. butter
1 onion, chopped
4 dessert apples, peeled, cored and quartered
Juice of 1 lemon
Salt
Pepper
2 hard boiled eggs, quartered
Chopped parsley
Directions
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.
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.
