You only need use stewing meat for this dish but it tastes delicious. You can use pork if you cannot get veal. The meat is much better if it is left to marinate in olive oil and lemon juice for several hours beforehand. Get the butcher to cut you thin slices of stewing veal or pork instead of chopping it up in chunks.
Rub each piece of meat on both sides with crushed garlic. Chop up the sage and parsley leaves as finely as possible and spread them over each piece of meat together with salt and black pepper. Lay the pieces of meat overlapping each other in a gratinée dish. Cover the dish with foil and
© 1976 Josceline Dimbleby. All rights reserved.