European and American cuisine

minutes; add sufficient boiling water or white broth to make a pint of sance, boil a few minutes. Strain, pour 1 gill of the sauce over the meat, and serve the remainder in a sauce bowl. Garnish with potato timbales, and serve with stewed fruit and lettuce salad. Or serve with vegetables, such as boiled cauliflower, asparagus, stewed peas, spinach, or carrots ; it may also be served with boiled potatoes, Hanovarian pudding, and stewed prunes. Shoulder of Veal, Stuffed. — Select a nice shoulder of veal, remove the bones, wipe the meat off with a clean damp cloth, then season it inside as well as outside with 1 tablespoonf ul seasoning salt Stuff the shoulder with sausage or veal forcemeat, sew up, place in a roasting pan with 3 thin slices of larding pork under it, spread 2 ounces butter over. Place the pan in a hot oven, roast until the meat becomes light brown, basting frequently with its own gravy ; then add 1 cupful boiling water or white broth (which could be made of the bones) ; roast about 2 hours longer, basting frequently till done, adding more broth or water should the gravy brown too much. Ten minutes before serving, lay the meat on a hot dish, remove the fat from gravy, mix 1/2 tablespoonful cornstarch with 1 gill of cold water, add it to the sauce, stir and cook 3 minutes on top of stove ; add sufficient broth or boiling water to make a creamy sauce, boil for a few minutes, then strain ; pour a little of the sauce over the meat, and serve the remainder in a sauce bowl. Serve with mashed or boiled potatoes with horseradish, creamed com, or string beans. The shoulder may also be stuffed with a plain bread filling in place of forcemeat. Roast Breast of Veal à l'Allemande.— Have a breast of veal prepared by the butcher for filling; season with 1 tablespoonful seasoning salt, stuff the breast either with a veal or sausage forcemeat, and sew it up ; then lay it in a roasting pan, spread 2 ounces butter over the top, lay 3 thin slices of larding pork underneath the veal, set it in a hot oven and roast till the meat has obtained a nice brown, basting it often with its own gravy, then add 1 cupful boil- ing water or white broth, continue to roast and baste till the meat is done, which will take for a small breast 1 1/2 hour, for a large one 2 hours ; 10 minutes before the veal is taken from the oven, add 1/2 cupful sour cream ; a few minutes before serying, lay the meat on a warm dish, remove the fat from gravy,, mix 1 tablespoonf ul cornstarch with 1 gill of cold water, add it to the gravy, stir and cook a few minutes ; add sufficient boiling water or broth to make a pint of sauce, cook 3 minutes ; then strain, pour 2 spoonfuls sauce over the meat, and serve the remainder in a sauce bowl.