Reference > Farmer's Cookbook > VEAL > Minuten Fleisch
  Fricassee of Veal Loin of Veal à la Jardiniére  

Minuten Fleisch

11/2 lbs. veal cut in thin slices

11/3 cups Brown Stock
Salt and pepper
Juice 1 lemon
2/3 cup claret wine
2 sprigs parsley

Pound veal until one-fourth inch thick and cut in pieces for serving. Sprinkle with salt and pepper, put in bakingpan, pour over wine, and let stand thirty minutes. Drain, dip in flour, arrange in two buttered pans, and pour over remaining ingredients and wine which was drained from meat. Cover, and cook slowly until meat is tender. Remove to serving dish and pour over sauce remaining in pan.

  Fricassee of Veal Loin of Veal à la Jardiniére  

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