Home › The Principles of Cookery › Veal Chop, Stewed with Carrots

Veal Chop, Stewed with Carrots

Take from the neck a large chop, about one pound in weight, saw off the chine-bone, trim the chop neatly, and fry it in a little hot fat for three or four minutes till it is lightly browned on both sides. Take it up, drain it, and put it into a small, clean saucepan with two large carrots cut into thick slices, an onion stuck with two cloves, and a little pepper and salt. Pour over the meat as much boiling stock as will cover it; put the lid on the saucepan, and let its contents simmer gently until the carrot is tender, when the meat also will be sufficiently done. Put the chop on a dish, garnish with the carrots, strain the gravy over all, and serve very hot. Time to simmer the chop, about an hour. Probable cost, veal, 1s. per pound. Sufficient for one person.