Veal Scallopine Recipe by Ruth Paget
Serves 4
Ingredients:
-2½ pounds veal steak or cutlet cut into thin strips (3 inches by 5 inches)
-1 teaspoon salt
-1 teaspoon pepper
-6 small peeled and sliced carrots
-2 peeled and sliced onions
-1 cup flour
-1½ cups tomato juice
-vegetable oil for browning
Steps:
1-Season veal slices with salt and pepper. Place carrot and onion slices on top of the veal strips.
2-Wrap veal slices around the vegetables and secure with a toothpick.
3-Dredge veal rolls in flour. Brown each roll in fat. Add tomato juice to pan.
4-Cover pan and cook slowly for 1 hour.
5-Serve with pan juices on the side.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
