1 1/2 lb Veal scallops, cut 3/8"
Thick and pounded until
1/4" thick
Freshly ground black
Pepper
2 tb Flour
2 tb Margarine
2 tb Olive oil
3/4 c  Beef stock,fresh or canned
6    Paper thin lemon slices
1 tb Lemon juice

Season the veal scallops with pepper,then dip them in flour and shake off
excess.In a heavy skillet,melt margarine with olive oil over moderate
heat.When foam subsides,add veal scallops four or five at a time,and saute
them until golden brown. Transfer the veal scallops to a plate.Pour off
most of the fat from the skillet,leaving a thin film on the bottom.Add 1/2
cups beef stock and let boil briskly for a few minutes,stirring constantly.
Scrape in any browned bits clinging to the bottom and sides of the pan.
Return the veal to the skillet and arrange lemon slices on top. Cover
skillet and simmer over low heat for 10 to 15 minutes or until veal is
tender when pierced with a knife. Transfer scallops to a heated platter and
surround with lemon slices. Add the 1/4 cup of remaining beef stock to the
juices in the skillet and oil briskly until stock turns to a syrupy
glaze.Add the lemon juice and cook,stirring,for 1 minute.Pour sauce over
scallops. Serves 6.

Note: Veal cubes (stewing meat) may be substituted. Pound as flat as
possible. Follow directions above,but cooking time will be
increased to 45 minutes to an hour over low heat or until
tender.