To fry cold veal is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of cooked veal that's sliced and breaded, fried and served with a herbed lemon sauce made from the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: To fry cold veal.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
To fry cold veal
CUT it in pieces about as thick as half a crown, and as long as you pleaſe, dip them in the yolk of an egg, and then in crumbs of bread, with a few ſweet-herbs, and ſhred lemon-peel in it ; grate a little nutmeg over them, and fry them in freſh butter. The butter muſt be hot, juſt enough to fry them in : in the mean time, make a little gravy of the bone of the veal ; when the meat is fried take it out with a fork, and lay it in a diſh before the fire, then ſhake a little flour into the pan, and ſtir it round ; then put in a little gravy, ſqueeze in a little lemon, and pour it over the veal. Garniſh with lemon.
Modern Redaction
Ingredients:
cold, roast, veal, cut into slices about 5mm thick (reserve the bone)
2 egg yolks, beaten
200g breadcrumbs (about)
4 tbsp sweet herbs, finely minced
1 tbsp freshly-grated lemon zest, minced
3 tbsp butter
1 tbsp plain flour
200ml good meat stock
juice of 1/2 lemon
lemon slices, to garnish
salt and freshly-ground black pepper, to taste
Method:
Combine the breadcrumbs, herbs and lemon zest on a plate. Dip the veal slices in the beaten egg yolks then coat in the breadcrumb mix.
Melt the butter in a frying pan, add the veal bone and fry until browned. Now add the veal slices and fry until golden brown all over. Remove the veal from the pan and set aside to keep warm then discard the bone.
Scatter the flour over the butter remaining in the pan and stir to form a smooth roux. Fry, stirring constantly, for 2 minutes then whisk in the meat stock until smooth. Bring to a simmer and cook until thickened then adjust the seasoning to taste and squeeze in the lemon juice.
Arrange the veal on a serving plate, pour over the sauce, garnish with lemon slices and serve.
