Veal and Oysters

Name: Veal and Oysters
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and pepper; 4 lemon slices; 2 tablespoons (30 g) butter, melted; 1 egg; ⅝ cup (1.5 dl) milk; 4 pieces veal fillet, each 3 inches (8 cm) long, 2½ inches (6 cm) wide and ½ inch (1 cm) thick; 1¼ cups (3 dl) good brown gravy, into which 1 teaspoon of red-currant jelly has been stirred; 1 cup (120 g) self-raising flour; Butter or fat for frying; 1 egg, well beaten; 12 oysters, clams or finely sliced mushrooms; ¼ cup (60 g) fresh fine white breadcrumbs; 1 teaspoon ground mace; Pinch of salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

A Dickensian dish for which there are many recipes. This one comes from North Yorkshire. Fresh oysters are difficult to obtain and very expensive, but tinned oysters or clams are cheaper and excellent. Finely sliced mushrooms make a very good and easy variation, although the flavour is, of course, quite different.

Ingredients

4 pieces veal fillet, each 3 inches (8 cm) long, 2½

Europe
United Kingdom
Engalnd
Main course
Yorkshire

Method

First make the batter. Mix the flour and salt in a large bowl. Add the egg and beat the mixture until smooth. Beat in the butter and continue to beat while slowly adding the milk. Beat until quite smooth and covered with air bubbles.

Score each veal fillet across twice with a sharp knife and push the oysters, clams or mushrooms into the slits. Brush the meat all over with the egg and se