Minuten Fleisch
Instructions:
- 11/2 lbs. veal cut in thin slices
- Flour
- 11/3 cups Brown Stock
- Salt and pepper
- Juice 1 lemon
- 2/3 cup claret wine
- 2 sprigs parsley
- Pound veal until one−fourth inch thick and cut in pieces for serving.
- Sprinkle with salt and pepper, put in bakingpan, pour over wine, and let stand thirty minutes.
- Drain, dip in flour, arrange in two buttered pans, and pour over remaining ingredients and wine which was drained from meat.
- Cover, and cook slowly until meat is tender. Remove to serving dish and pour over sauce remaining in pan.