Name: Cornish veal cutlets
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: 1 stick celery, cut in crescents; 2 sliced carrots; salt and pepper; 2 rashers bacon, cut into pieces the size of a postage stamp; 50 g (2 oz) butter; 2 sliced onions; 6 large veal cutlets; 3-4 tablespoons double cream; a little butter; 450 g (1 lb) potatoes; 1 egg; thyme, marjoram; 275 ml (½ pint) chicken stock

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This recipe is for braised veal cutlets as they were served at a Cambridge college, and is an excellent way of keeping an otherwise dry meat succulent and juicy.

Ingredients

50 g (2 oz) butter
6 large veal cutlets
2

Method

Melt the butter in a large ovenproof casserole. When it starts to darken brown the chops in it on each side and then remove them to a plate. Do not let the butter burn. Put the vegetables and bacon into the same butter and fry them fairly briskly until they start to brown. Now place the chops on top, season with salt and pepper and a scattering of thyme and marjoram.

Heat the stock and