|Onion||1 (Stuck With A Clove)|
|Lemon||1⁄2 , rind and juiced|
|Dry cider||1⁄2 Pint|
|Thin cream||5 Tablespoon (Off Top Of The Milk)|
|White cabbage||1 Small, finely shredded|
|Onion||1 , chopped|
|Dessert apple||4 , peeled, cored and quartered|
|Lemon||1 , juiced|
|Hard boiled eggs||2 , quartered|
|Chopped parsley||1 Tablespoon|
Brown the chops in the fat, turning once.
Pour off any surplus fat and add the onion, lemon rind and juice and cider.
Cover and simmer gently until cooked, about 45 minutes.
Meanwhile, blanch the cabbage in boiling salted water about 1 minute, then drain well.
Melt the butter in a pan, add the chopped onion and cook until softened.
Add the cabbage and stir.
Add the apple quarters and lemon juice to the cabbage.
Add the seasoning, cover and simmer until tender, about 25 minutes.
Place the veal chops on a serving dish and keep hot.
Strain the gravy from the chops onto the arrowroot, blended with a little cold water.
Return to the pan and bring to the boil.
Simmer until thickened, remove from the heat and add cream, then spoon the sauce over the chops.
Turn the cabbage into a hot dish, garnish with the eggs and parsley and serve with the chops.