This recipe was presented to me by my mother-in-law. She had found this recipe in the form of an HP Sauce advert printed on the back of a recipe she had cut out of a magazine some years earlier.

Elegant HP Veal in a Tangy Sauce

Ingredients:

1 lb. (500 g) veal, cut in 1/4 inch (5mm) slices
2-3 tbsp. (45 ml) butter
1/2 cup (125 ml) white wine or beef stock
1/2 cup (125 ml) whipping cream
3 tbsp. (45 ml) HP Sauce

Preparation:

• Pound the veal to a thickness of 1/8 inch (2 mm).
• In a large skillet saute veal in butter until lightly browned on both sides.
• Remove to a platter and keep warm.
• Pour the wine and cream into the skillet and bring it to a boil.
• When it is reduced by half, stir in the HP Sauce.
• Return veal to skillet; reheat briefly and serve.

Preparation: n/a
Cooking: n/a
Serves: 4-5