Practical household cookery

Take a round cut of the leg or a shoulder of veal, weighing about six pounds, bone it with a sharp-pointed knife, and lard it in the usual way with well-seasoned strips of bacon, and fasten it round with string. Lay flat in a wellbuttered stewpan half a dozen thin slices of fat bacon with an ounce of butter. Cut in quarters an onion, a carrot, and one head of celery ; spread these on the slices of bacon ; add a bay-leaf and a few sprigs of thyme, place on these the piece of larded veal seasoned with salt and pepper, and set it on the fire to brown all round. After having properly turned the meat and secured a nice even colouring, add a pint and a half of stock with half a pint of French white wine, then simmer it very gently, with the lid partly on, for about three hours, taking care, as is usual in all braizing, to carefully baste the meat, so as to glaze it well. When the meat is properly cooked, drain and put it on a dish to keep hot, strain the gravy in the usual way, and put it in a small saucepan to be reduced to a half-glaze, after having skimmed off the fat. Meanwhile prepare a dish either of macaroni, spaghetti, or ravioli, Italian style, garnish the veal with it, pour tlie reduced gravy over, and serva 520. STEWED VEAL, COUNTRY STYLE, In order to study economy, this stew should be made with the neck, breast, and trimmings of veal cutlets, the two former cut two inches wide by three long. Melt two ounces of butter in a stewpan over the fire; put the pieces of veal in with two bay-leaves and a few sprigs of thyme ; brown the veal nicely by stirring almost constantly ; then sprinkle two or three tablespoonfuls of flour over the meat; continue stirring for three or four minutes longer, or till the flour is well browned ; moisten with half a pint of stock and a gill of white wine ; season with salt and pepper; simmer by the side of the fire for about an hour with the lid on, stirring the meat five or six times ; after which, add one pint of stock with three fresh tomatoes, skinned and cut in four. Boil fast on a brisk fire for fifteen minutes ; take the bay-leaves and thyme out ; add some potatoes and peas, cooked separately in broth, as well as a quarter of a pound of fresh mushrooms, properly trimmed, cleaned, and blanched, also in broth. Mix these well together on the stove till it boils, then dress it up in a large dish, and serve. 52L STEWED VEAL, COUNTRY STYLE (ANOTHER). Prepare and stew the veal trimmings as indicated in the foregoing, but half an hour before the completion of stewing add to it two shred onions, half a pound of fresh mushrooms, a tablespoonful of chopped parsley, and the juice of a lemon. Stir well, simmer for half an hour ; add the quantity of broth required ; boil sharp for fifteen minutes ; remove the aromatic herbs, and serve separately with a purée of potatoes. 522. STEWED VEAL WITH RICE. Proceed for this stew as in the former, and when the meat is well glazed and cooked, add a quarter of a pound of fresh mushrooms and simmer for five or six minutes longer. Have a risotto (No. 109) ready; dish it up; dress also the stewed veal in another dish, and serve. 628. SCOLLOPS OF VEAL FRIED.