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 not approve of. It ought to be wrapped up in a sheet of buttered paper, with pepper and salt on it. The sheet of paper ought to be large, thick foolscap; the chop laid on one half, the other brought over, and the edges folded over so that no gravy escapes. They should be placed eight inches above the fire, and broiled for at least twenty minutes, and served in the paper very hot. A little chopped mushroom or parsley may be placed in the paper, and improves the flavour.