FRICANDEAU OF VEAL (invented by the cook of Leo X., Jean Careme). Take 3 pounds of the fillet of veal, 4 inches thick, and cut it round or oval, to fit a baking dish 92 With a Saucepan over the Sea or casserole. Lard it closely with strips of bacon ; add to this 2 carrots, 2 onions, 2 turnips, and i ounce of ham, sliced, parsley, a clove, the trim- mings of the veal, salt, pepper, and ^ pint of con- somm✪ Fricandeau of Veale. Lay the fillet on top of this, and, covering it closely, bake until tender. Baste it often. A short time before serving, strain the gravy, thicken it with flour, and serve in the same dish, with spin- ach, or tomatoes, stuflFed or fried potatoes. GRENADINES OF VEAL. (French.) Cut 4 slices, one inch thick, from a cushion or noix of veal ; flatten it and put into a saucepan with thin slices of ham and ^^ cup of white stock, a carrot and an onion and some parsley✪ Grenadines of Veal. Cook in the oven i hour, basting often. Strain the sauce, pour over, and serve with peas. VEAL AND MUSHROOMS. (Qermany.) Make a forcemeat of bread, herbs, some cold veal, yolk of an egg, and milk to moisten. Have ready 8 slices of thinly cut veal ; fill with this and roll, tying to keep in shape. Put into a pan with I onion, some butter, salt, pepper, parsley, and a spoonful of chopped ham and i cup of veal stock. Cook I hour, take out, strain the sauce, and add to it 6 mushrooms✪ Veal and Mushrooms. Cook these until tender, add 93 With a Saucepan over the Sea a spoonful of sherry and press through a sieve ; arrange the veal on this and serve. CREAM OP VEAL. (Germany.) Chop and pound i pound of veal tenderloin, add as much bread-crumbs, moistened with milk, the yolk of an egg and the beaten whites of two, and enough milk to make into a paste. Stir and season✪ Cream of Veal and pour into a buttered mould. Steam it like a custard for an hour, and serve with a sauce. MINUTEN FLEISCH. (Germany.) Slice I J^ pounds of tender veal very thin ; cut into 4-inch squares and season to taste. Put in a pan with ^ cup of claret, and, when well steeped, take out, dip in flour, and lay in a buttered pan with some parsley, half a cup of consomme, and the juice of a lemon. Bake 40 minutes, or until tender, and serve with the sauce around. GOULASCH. (Hungary.) Boil and cut into bits the meat of a calPs head. Fry it with an onion in butter, add salt and pa- prika, I pint of brown stock or sauce, and 12 balls cut from potatoes and fried in butter, also 1 2 onions cooked in butter till brown. Arrange the meat in centre and the vegetables around. 94 With a Saucepan over the Sea POERKOELL. (Hungary.) This is another national dish of the country. Cut into 2-inch squares 2 pounds of veal from the shin. Add half as much of the tenderloin of fresh pork, and fry both with an onion, some herbs, and a little paprika. Cover with 3 cups of bouillon and cook i hour. Serve with a vegetable border. PUCHERO. (National dish of Spain.) Put 2 pounds beef with a pig's foot, the liver of a chicken, cut up, 3 cups of dried peas soaked over- night, I quart of water, some herbs, and an onion. Do not cut the meat and pork. Cook, covered, for 2 hours. Add 2 leeks, a carrot, and a head of lettuce, a slice of squash or pumpkin cut into shreds, and 6 small sausages or balls made of sausage meat. Cook I hour longer, arrange the meat neatly with the vegetables, etc., around, strain the gravy, and pour it over. Serve with a border of toast. PUNSKI. (Russia.) Chop and fry i onion ; add the meat of a sliced fillet of veal ; fry it, season it, and let it cool. Chop it fine with the yolks of 3 hard-boiled eggs and a little parsley, thicken it to a paste with some good broth. Roll out very thin some fine pastry dough, cut into circles, and by putting two together, fill 95 With a Saucepan over the Sea with the meat. Let it rise a little, brush with the yolk of an egg, and bake until brown. Serve on a dish with a good sauce.

AI-modernized reading of the original text

FRICANDEAU OF VEAL (invented by the cook of Leo X., Jean Careme). Take 3 pounds of the fillet of veal, 4 inches thick, and cut it round or oval, to fit a baking dish With a Saucepan over the Sea or casserole. Lard it closely with strips of bacon ; add to this 2 carrots, 2 onions, 2 turnips, and i ounce of ham, sliced, parsley, a clove, the trimmings of the veal, salt, pepper, and ^ pint of consomme. Lay the fillet on top of this, and, covering it closely, bake until tender. Baste it often. A short time before serving, strain the gravy, thicken it with flour, and serve in the same dish, with spinach, or tomatoes, stuffed or fried potatoes. GRENADINES OF VEAL. (French.) Cut 4 slices, one inch thick, from a cushion or noix of veal ; flatten it and put into a saucepan with thin slices of ham and ^^ cup of white stock, a carrot and an onion and some parsley. Cook in the oven i hour, basting often. Strain the sauce, pour over, and serve with peas. VEAL AND MUSHROOMS. (Qermany.) Make a forcemeat of bread, herbs, some cold veal, yolk of an egg, and milk to moisten. Have ready 8 slices of thinly cut veal ; fill with this and roll, tying to keep in shape. Put into a pan with I onion, some butter, salt, pepper, parsley, and a spoonful of chopped ham and i cup of veal stock. Cook I hour, take out, strain the sauce, and add to it 6 mushrooms. Cook these until tender, add With a Saucepan over the Sea a spoonful of sherry and press through a sieve ; arrange the veal on this and serve. CREAM OP VEAL. (Germany.) Chop and pound i pound of veal tenderloin, add as much bread-crumbs, moistened with milk, the yolk of an egg and the beaten whites of two, and enough milk to make into a paste. Stir and season and pour into a buttered mould. Steam it like a custard for an hour, and serve with a sauce. MINUTEN FLEISCH. (Germany.) Slice I J^ pounds of tender veal very thin ; cut into 4-inch squares and season to taste. Put in a pan with ^ cup of claret, and, when well steeped, take out, dip in flour, and lay in a buttered pan with some parsley, half a cup of consomme, and the juice of a lemon. Bake 40 minutes, or until tender, and serve with the sauce around. GOULASCH. (Hungary.) Boil and cut into bits the meat of a calPs head. Fry it with an onion in butter, add salt and paprika, I pint of brown stock or sauce, and 12 balls cut from potatoes and fried in butter, also 1 2 onions cooked in butter till brown. Arrange the meat in centre and the vegetables around. With a Saucepan over the Sea POERKOELL. (Hungary.) This is another national dish of the country. Cut into 2-inch squares 2 pounds of veal from the shin. Add half as much of the tenderloin of fresh pork, and fry both with an onion, some herbs, and a little paprika. Cover with 3 cups of bouillon and cook i hour. Serve with a vegetable border. PUCHERO. (National dish of Spain.) Put 2 pounds beef with a pig's foot, the liver of a chicken, cut up, 3 cups of dried peas soaked overnight, I quart of water, some herbs, and an onion. Do not cut the meat and pork. Cook, covered, for 2 hours. Add 2 leeks, a carrot, and a head of lettuce, a slice of squash or pumpkin cut into shreds, and 6 small sausages or balls made of sausage meat. Cook I hour longer, arrange the meat neatly with the vegetables, etc., around, strain the gravy, and pour it over. Serve with a border of toast. PUNSKI. (Russia.) Chop and fry i onion ; add the meat of a sliced fillet of veal ; fry it, season it, and let it cool. Chop it fine with the yolks of 3 hard-boiled eggs and a little parsley, thicken it to a paste with some good broth. Roll out very thin some fine pastry dough, cut into circles, and by putting two together, fill With a Saucepan over the Sea with the meat. Let it rise a little, brush with the yolk of an egg, and bake until brown. Serve on a dish with a good sauce.

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Fricandeau of VealGrenadines of VealVeal and MushroomsCream of VealBaked Calf's Heart

With a saucepan over the sea