568 | Escalops of Veal, plain.
—Pare and cut two pounds of veal (from the hip is preferable) into six even steak-form slices. Season with one pinch of salt and half a pinch of pepper. Then brown them in a sautoire on a very hot range, with one ounce of butter, for five minutes on each side; dress on a hot dish, and serve with any kind of sauce or garnishing desired.