Scottish Veal
6 servings
70 minutes
Scottish veal is an exquisite dish that embodies the traditions of Scottish cuisine. Tender meat, fried to a golden crust, is stewed in aromatic meat broth with mushroom sauce, lemon juice, and spices. The light acidity of lemon complements the rich flavor of veal, while parsley adds freshness to the final touch of the dish. This culinary classic is perfect for a cozy family dinner or festive gathering. The delicate harmony of flavors makes it versatile—it pairs well with both potato sides and crunchy vegetables. In Scotland, such meat dishes are often prepared for special occasions as they symbolize warmth and homely comfort. Serving with greens not only decorates but also highlights the rich flavor palette of this delightful treat.
1
Cut the meat into cubes of 15–20 g.
- Veal: 965 g
2
Slightly fry in fat.
- Butter: 40 g
3
Add sautéed flour, a small amount of broth, bring to a boil and simmer in a covered pot on low heat for 45 minutes.
- Wheat flour: 10 g
- Meat broth: 320 g
4
After that, add lemon juice, mushroom sauce, salt, pepper and simmer for another 15 minutes.
- Lemon juice: 10 ml
- Mushroom sauce: 240 g
- Ground black pepper: to taste
- Salt: to taste
5
Serve garnished with parsley.
- Parsley: 10 g
