1 - 1 1/2 lb. veal scallops
Butter
Oil
3/4 c. beef stock or 2 bouillon cubes
Lemon juice
Lemon slices (5-6 lemons, sliced thin)

With meat mallet, thin veal. Season with salt and pepper. Dip in flour on both sides. In skillet, melt 2 tablespoons butter with 3 tablespoons oil. When foam subsides, put in veal - one layer. Two minutes each side. Remove. Take out any fat, if necessary.

Add 1/2 cup beef stock (2 bouillon cubes to 3/4 cup water). Boil briskly and scrape bits. Put veal back in pan. Cut paper thin lemon slices on top of veal. Simmer, covered 10-15 minutes. Remove veal. Add 1/4 cup stock to skillet, 1-2 tablespoons lemon juice and 2 tablespoons soft butter. Boil, keep stirring to glaze stage. Stir for minute and pour over veal. Serve with rice.