Page:Mrs Beeton's Book of Household Management.djvu/556

488 the butter in a stewpan, and fry the cutlets lightly on both sides. Add the bacon in slices, a few trimmings of turnip and carrot, the meat trimmings, mace, bouquet-garni, salt and pepper, and as much boiling stock or water as will over the whole. Stew gently for about 2½ hours, keeping the stewpan closely covered. Cook the vegetables separately, and drain them well. When done, remove the meat from the stewpan, strain the gravy, return it to the stewpan, add the bacon cut into dicedice, [sic] tomato sauce, lemon-juice, prepared vegetables, and the meat. Season to taste, re-heat, and serve.

Time.—From 2½ to 3 hours. Average Cost, 3s. Sufficient for 4 or 5 persons.

Ingredients.—The thick end of a breast of veal, 1 quart of stock, 1 glass of sherry, 1 onion, 1 small carrot, ½ a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, 2 cloves, ½ a pint of Espagnole sauce (see Sauces). For the garnish: 6 small artichoke bottoms, ½ a lb. of Jerusalem artichokes, ½ a pint of milk, ½ an oz. of butter, the yolk of 1 egg, a few white breadcrumbs, 1 tablespoonful of white sauce, salt and pepper.

Method.—Cut the tendons into pieces about 2 inches square, put them into a stewpan with the stock, wine, vegetables, herbs, peppercorns, cloves, and salt, cook gently until tender (from 3 to 4 hours), then remove carefully, and press between 2 dishes until cold. Strain the stock they were cooked in, return it to the saucepan, and boil rapidly to reduce. Wash and peel the Jerusalem artichokes, cut them into thick slices, boil until tender in milk and water, then