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Veal Collops

Pare and cut two pounds of veal (taken, if possible, from the hip), into half a dozen thick slices, season them with one pinch of salt and one-half pinch of pepper, place them in a sautepan on a very hot fire with one ounce of butter and brown them for five minutes on each side. Place them on a hot dish, and serve with any desired sauce or garnish.

Veal Collops, Provincial These are prepared as for veal collops, replacing the butter with the same quantity of oil. Season well and when browned on both sides add a finely-chopped onion or a shallot. Let color lightly and moisten with one gill of broth. Add two tablespoonfuls of Spanish sauce, three chopped cepes or mushrooms, two crushed cloves of garlic and one teaspoonful of parsley. Boil once, and serve with six croutons of fried bread for a garnish.