Home › The Principles of Cookery › Veal Collops, Braised

Veal Collops, Braised

Cut about a pound of the fillet of veal into neat rounds half an inch thick and about the size of a crown piece. Pick the leaves from a handful of parsley, wash them and chop them small, then mix with them a minced shallot and a small bunch of chives. Butter a stewpan thickly, sprinkle some of the herbs into it, and place in it alternate layers of veal and herbs until all the ingredients are used. Season each layer of veal with salt and pepper, and add a small slice of butter or a tea-spoonful of olive oil occasionally. Cover the whole with slices of bacon, and lay a round of oiled paper on the top. Put the lid on the stewpan, put a few redhot cinders upon it (if this can be done), and stew the veal as gently as possible over a slow fire till it is tender. Arrange the pieces of veal in a dish. Half a glassful of light wine should be poured in when the meat is half dressed. Put a little brown sauce into the stewpan, let it boil, and pour it over the collops.