Veal Skirt with Lovage Sauce



  • 300-400 g (10-14 oz) veal skirt in a piece
  • 1-2 teaspoons unsalted butter
  • 2-3 tablespoons dry white wine
  • 100 mls (4 oz) chicken, veal or vegetable stock
  • 2-3 sprigs of lovage, finely chopped seasoning


Cut the piece of meat in two, trimming off any fat and skin. Heat the butter in a heavy pan, and, when nut-brown, fry the meat on both sides and cook it for 5 to 6 minutes in all, a little more if the meat is especially thick.

Transfer it to warm dinner plates, and quickly make a sauce with the pan juices, deglazing with the wine, and then adding the stock, lovage and seasoning to taste.

Cook it down until you have 3 to 4 tablespoons, and spoon it around the veal before serving.

This is very good with some mixed, fried mushrooms on a round of toast. I have also served it with saffron mashed potatoes and wilted spinach, and with this delicious potato terrine. It is worth making more than you need, because a slice of it cold makes an excellent accompaniment to smoked or cured salmon, mackerel or trout, as in the recipe for marinated mackerel.