Cookery for every household

A bouquet garni. A few white onions. 1 or 2 yolks of eggs. 1 tea-sp. lemon juice. Croutons of fried bread or pastry, is a very good piece to take fleshy part will do, provided 946. Fricandeau of Veal 3 lbs. cushion or fillet of Flavouring vegetables. veal. Some good stock. Larding bacon. Select a nice thick cut of veal and as compact in shape as possible. Wipe it well and trim it neatly. Then turn it with the best side uppermost, lard it rather thickly on the upper surface, and tie it into a neat oval shape. Prepare a bed of vegetables in a stewpan as for braising (see p. 210), barely cover them with good stock, and lay the meat on the top. Cover with greased paper, put a tight-fitting lid on the pan and braise slowly until the meat is tender, basting it now and again with the stock. When ready, lift the meat on to a baking tin, and place it in a good oven for a few minutes to brown the lardoons and the surface of the meat. Strain the gravy in the saucepan into a smaller pan, and boil it down until reduced to a glaze. Place the meat on a hot dish and pour the glaze over and round. The dish may be garnished with a few baked tomatoes. Serve spinach, sorrel, or some other green vegetable separately. Note. — A glass of white wine may be added to the braising pan if wished. Time to cook, 2 to 3 hours. Sufficient for 7 or 8 persons. Probable cost, 4s. 947. Veal Hot Pot with Dumplings 1 lb. fleshy veal. 2 or 3 oz. fat bacon. Hot water. A small bunch of herbs. Salt. Pepper. 6 oz. flour. 1 or 2 oz. butter. 1 \ tea-sp. baking powder. Milk or water. Salt. Wipe the veal and cut it in small pieces free from skin and bone ; cut the bacon also in small pieces and put them both into a saucepan with hot water to cover them. Season with pepper, salt if necessary, and the bunch of herbs. A little sliced onion may also be added if liked. Put the lid on the pan and stew slowly on the stove, or in the oven, until the veal is tender, about 1 hour. When nearly ready, prepare the dumplings. Sieve the flour, salt, and baking powder into a basin and rub in the butter until free from lumps. Then mix very lightly with water or milk into a softish dough. Turn the veal into a hot-pot dish and put the dough, shaped in spoonfuls, on the top. Bake in a moderate oven until the dumplings have risen and are well cooked, about \ hour. Then serve at once in the same dish. Time to cook, about 11 hours. Sufficient for 4 persons. Probable cost. Is. 6d. 948. Loin of Veal with Macaroni (Longue de Veau a la Milanaise) 21 lbs. loin of veal. 2 oz. good dripping. 1 onion. 1 carrot. A bunch of herbs. 1 gill stock. 1 glass white wine. Seasoning. Garnish. — Macaroni a la Milanaise. Bone the meat carefully (see p. 205), trim and wipe it with a damp cloth, and tie it up neatly. Brown it in a saucepan with a little good dripping, then add the carrot and onion cut in small pieces and brown them also. Add the stock, wine (this may be omitted), bunch of herbs, and seasoning, cover and cook in the oven until the meat is tender. There should only be enough stock to prevent the meat becoming dry, and the meat must be basted with it every now and then. While the meat is cooking, prepare some macaroni a la Milanaise (Recipe 1C 18).