Veal with Watercress

A subtly flavoured dish, enhanced by the fresh flavour of watercress, Veal with Watercress is an ideal simple dinner dish.

Serve with Pommes de Terre Fondants.

2 tablespoons seasoned flour, made with

2 tablespoons flour,

½ teaspoon salt and

½ teaspoon black pepper

2 lb. breast of veal, trimmed of excess fat and cut into

1-inch pieces

2 oz. butter

12 spring onions , trimmed

4 fl. oz. beef stock

4 fl. oz. white wine

1 teaspoon prepared mustard

6 tablespoons finely chopped watercress

2 bunches watercress, trimmed, washed and shaken dry

Place the seasoned flour in a medium-sized mixing bowl and dip the veal pieces in the mixture, coating them thoroughly and shaking off any excess. Set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the spring onions and cook for 3 to 4 minutes or until they are soft and translucent but not brown. Using a slotted spoon, transfer the spring onions to a plate. Set aside and keep warm.

Add the veal to the frying-pan and fry, turning frequently, for 8 to 10 minutes or until the meat is lightly browned all over. Stir in the stock, wine and mustard. Increase the heat to high and bring the liquid to the boil, stirring constantly. Reduce the heat to low and simmer the mixture for 40 minutes or until the veal is tender when pierced with the point of a sharp knife.

Remove the pan from the heat and stir in the chopped watercress. Pour the mixture into a warmed serving dish and garnish with the reserved spring onions . Serve immediately, with the remaining watercress.

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