Grenadins of Veal

Grenadines de Veau


Cut some lean fillet of veal in small neat slices about a quarter of an inch thick, lard them on one side rather thickly with lardons of fat bacon, and trim these off evenly; then put the slices in a stewpan with vegetables, &c., as in recipe for Braised sweetbread, and fry for about fifteen minutes, then add about a quarter of a pint of good stock, put the cover on the pan and place it in a moderate oven for about one and three quarter hours, occasionally adding more stock as required; take up the slices, brush them lightly over with glaze, dish up on a hot dish and garnish with any nice green vegetables. Strain the gravy from the pan, remove the fat from it, re-boil it, and serve it round the dish.