Stewed Breast of Veal. Cut off the neck, and remove the bone from a breast of veal, and stew them for stock. Stuff the thin part of the breast with some savory forcemeat. Secure the stuffing nicely by sewing or with skewers. Simmer for nearly two hours the veal in the stock made with the neck and bones. Take a pint of the stock for sauce, and thicken it with a little flour and a dozen oysters previously stewed, the beards re moved, and cut up six button mushrooms, minced, and a dozen white peppercorns in a muslin bag. Strain the sauce hot over the veal, and garnish with slices of lemon and forcemeat balls. Cream, wine, truffles, ketchup, anchovy, are all occasionally put into this dish. The stock should be made some time and allowed to cool before putting in the veal.
Stewed Steak. Take two pounds of beefsteak, or better rumpsteak, an inch and a quarter or inch and a half in thickness, and not too fat. Beat it with the flat side of a chopper, or what is better a kreatone, which is an instrument in vented by an English medical man to make steaks tender, and which may be used for such purposes with advantage. Cut the steak int() convenient pieces, and fry them in two ounces of butter to a nice brown on each side. Cut into thin slices two onions and two young car rots, and cut into quarter-inch dice two young turnips, or cut them into shapes with a vegetable cutter, and fry these vegetables in the same but ter. Put the meat and vegetables into a clean stewpan, with half a pint or three gills of water or stock, simmer slowly till the meat is tender. When half done, turn the meat on the other side. Skim, season with a little salt and pepper, add a little ketchup or six button mushrooms, or flavor the gravy with anything you prefer. Take out the meat, thicken the gravy with a little flour, let it come to the boil, skim, pour ova the steak, and serve. Garnish with green peas or French beans. The steak must stew very slowly, be free from fat, and by all means be not too highly seasoned.
Minced Veal. Cut up with a sharp knife, into. small slices, the remains of any cold veal; trim off all the fat, gristle and brown parts which have seen the fire. If you have no stock, pre pare a little in the following manner: Take a clean stewpan, break up the bones, add the trim mings of the veal and any odd pieces in the lar der, (a slice of ham is acceptable), cover with water, and season with pepper and salt, a bou quet garni, a blade of mace, and fifteen pepper corns, a slice or two of lemon peel (and a small sliced carrot and onion if the flavors are liked).
Let these simmer for two or three hours. Strain; into a basin, let the stock cool, and remove all the fat. Melt in a stewpan an ounce of butter, stir in a tablespoonful of flour, add the stock, boil, skim if necessary, and stand it aside to cool a little; then stir in the veal; let it gently sina mer, just sufficient to warm the rneat through. A spoonful of cream is an acceptable addition to the mince. Serve with toasted or fried sippets of bread. The careful preparation of the sauce is important, and the meat should be cut into. pieces of uniform size.
Haricot Mutton. Haricot properly means French beans; it now means meat cut into chops, and stewed with vegetables. Divide three pounds of the best end of neck of mutton into chops; trim and shape them and remove the fat. Cut two onions into slices, cut three moderate-sized turnips and three carrots into fancy shapes with a vegetable cutter. Take a clean fryingpan and fry the cutlets lightly in butter over a brisk fire, but do not cook them Fry the vegetables in the same butter for three or four minutes, but do not brown them or change their color. Put the cutlets into a stewpan, lay the vegetables on them, and cover with stock, and let the contents come slowly to the boil. Skim off all the fat, then put aside to simmer until the chops are tender; season with pepper and salt, and finish with a teaspoonful of mushroona or walnut ketchup, and mixed pickles finely minced. Dish the chops in a soup dish, pour over the gravy and vegetables, and serve. Freedom from fat and delicate flavoring are necessary.
8tooed Onions. Take half a dozen large onions, peel them, and cut off the tops and bottoms, but not so as to fall into pieces. Blanch them in two quarts of boiling water for twenty minutes, drain on a colander and take ont the center of each onion aud fill it with five meat flavored with chopped parsley, eschalot, and button mushrooms, butter the onions, put them into a stew pan with white stock,.and let them sinuner over a slow fire, turn them over, and, when ten der and covered with a glaze, they are mady. Be careful in the selection of the onions, and let them stew gently.