122. Plain Veal Chops

Preparation info

    • Difficulty

      Medium

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Plain Veal Chops are broiled as above. A veal chop, nicely cut from the leg, ought to weigh one pound. I am of opinion that to broil a veal chop by the direct action of the fire is an act of Vandalism. Of course, if there is no time to do it other ways, it must be done so; but that so delicate a kind of food should be subject to such fierce treatment in order to spoil it, is what I do no