A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Cut about two pounds of lean veal into small collops a quarter of an inch in thickness
Put a piece of butter the size of an egg into a very clean frying pan to melt
Lay in the veal and a few slices of bacon, a small sprig of thyme and a seasoning of pepper and salt
Place
Modern guidance to help you succeed with this vintage recipe
Cutting veal into thin collops (quarter-inch slices) increases surface area for browning and ensures quick, even cooking of this lean meat. The bacon provides essential fat that bastes the veal during cooking, preventing it from drying out, while the butter creates a flavorful fond through the Maillard reaction. The combination of fats also helps extract and carry the aromatic compounds from the thyme throughout the dish.
The veal can be cut into collops up to 1 day ahead and stored in an airtight container in the refrigerator. Bring to room temperature before cooking.
Store any cooked veal in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a tablespoon of butter or stock to prevent drying out, approximately 3-5 minutes until warmed through.
AI-generated tips from Chef Cecil's culinary database
The veal can be cut into collops up to 1 day ahead and stored in an airtight container in the refrigerator. Bring to room temperature before cooking.
Store any cooked veal in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a tablespoon of butter or stock to prevent drying out, approximately 3-5 minutes until warmed through.
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