Veal Skirt with Lovage Sauce

• 300-400 g (10-14 oz) veal skirt in a piece
• 1-2 teaspoons unsalted butter

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