Minuten Fleisch Recipe 2

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Instructions
  1. Cut from the tender, juicy part of a leg of veal a pound and a half, in slices exceedingly thin, and from three to four inches square.
  2. Season each slice with salt and pepper, lay them in a deep dish, and pour over them enough wine to cover.
  3. When they have steeped and imbibed the wine, dust them with flour on both sides, and put them into a stewpan of dissolved butter; add enough white stock to reach to half an inch above the meat.
  4. Squeeze in the juice of a lemon, and simmer with the lid closed.
  5. The meat should not boil hard, or it will be spoiled.
  6. Time, three hours to steep in wine; five minutes to simmer after it has come to the boil.
  7. Sufficient for four or five persons.

 




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