Simmered Veal Collops With Onion And Mace

Ingredients

• veal cutlets, cut into crown-piece sized pieces
• flour, for dredging
• fresh butter
• boiling water
• 1 onion
• 1 blade of mace

Method

1. 1 Cut veal into pieces the size of a crown piece and dredge well with flour.
2. 2 Fry the veal in fresh butter until light brown.
3. 3 Place veal in a stew-pan, dredge with flour, and cover with boiling water.
4. 4 Shake the pan and bring to a boil, skimming off the scum.
5. 5 Add onion and mace, then simmer gently for 45 minutes.
6. 6 Remove veal to a dish and strain the gravy over it.