Categories: Meats, Beef 
      Yield: 6 servings 
  
  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.