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Veal Scallops, Fried

Take about two pounds of veal from the fillet. Trim away the fat, gristle, and skin, and cut the lean into rounds half an inch thick and the size of a crown piece. Flatten these with the cutlet-bat, and season them with a little pepper and salt. Butter the frying-pan thickly, put in the scallops side by side, and fry them till brightly browned on both sides. Take them up, and keep them hot in the oven till the sauce is ready. Dredge a table-spoonful of flour into the fat in the frying-pan, stir for a minute, and moisten the paste with three-quarters of a pint of stock. Let it boil, and pour into it the gravy which has come from the scallops. Stir into the sauce a table-spoonful of chopped parsley. Take it from the fire, dissolve a slice of fresh butter in it, pour it over the veal, and serve. Time, eight to ten minutes to fry the scallops.