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Cut small slices of the fillet, flour and brown them in fresh butter in the frying-pan, and simmer them very gently in a little weak broth or boiling water; when nearly done, add the juice of a lemon, a spoonful of catsup, a little mace, pepper and salt; take out the collops, keep them hot in the dish; thicken the sauce with browned flour, and pour it hot over the collops; garnish with curled slices of bacon.

The fat fleshy side of the knuckle, a little thin slice from the fillet, or the lean part of the neck boned. Take off the skin, beat the meat flat, and stuff with forcemeat; lard it, or not, as you like. Lay some slices of bacon at the bottom of a stew-pan, the veal on them, and slices of bacon on the top; put in 1½ pint of broth, or water, the bones of the meat, or 2 shanks of mutton; a bunch of herbs, 1 turnip, 1 carrot, 3 onions sliced, a blade of mace, 2 bay leaves, some white pepper, and lastly, more slices of bacon. Let this stew slowly, after being scummed, two hours, keeping the stew-pan closely covered, except when you baste the upper side of the fricandeau. The meat ought to be cooked to eat with a spoon. Take it out, when done, and keep it hot while you take all the bones out of the gravy, skim off the fat, and let it boil quickly till it thickens, and becomes a glaze; pour it over the meat. Mushrooms, morells and truffles may be added. Sorrel or tomata sauce.—Another: put the veal into a stew-pan, the larded side uppermost, add 2 tumblers of water, 2 carrots and onions in slices, 2 cloves, pepper and salt to taste, and a bunch of parsley: boil slowly three hours and a half; then brown the veal with a salamander; served with stewed mushrooms.

Break the bone and put it into a stew-pan with water to make a quart of broth, with the skin, gristles, and trimmings of the meat, a bunch of parsley, a head of celery, one onion, one turnip, one carrot, and a small bunch of lemon