Part 7 (1/2)

VEAL CAKE, EXCELLENT FOR SUPPER

Take some chopped veal and with it an equal quant.i.ty of chopped beef, and one-quarter the quant.i.ty of breadcrumbs from a fresh loaf. Bind all with a raw egg, adding salt and pepper, and, if wished, some blanched and chopped almonds. (Put a large piece of b.u.t.ter both above and below.) Shape the meat into the form of a loaf and put it in a dish, with a large slice of b.u.t.ter above and below it. Cook it for about half-an-hour.

[_Mme. Gabrielle Janssens_.]

BREAST OF VEAL

(A good and inexpensive dish)

Cook the breast of veal in stock or in a little meat extract and water, with sliced carrots and onions, thyme, pepper, salt, three bay-leaves and three cloves. Let it stew for one hour in this, and then take it out. Take out also the vegetables, and strain the liquor. Make a bechamel sauce and add it to the liquor, giving it all a sharp taste with the juice of half a lemon. Put back the breast of veal in this sauce and when hot again serve them together.

[_Mdlle. Spinette_.]

OX TONGUE

Cook the ox tongue in stock or in meat extract and water. Make the hunters' sauce, as for a hare, but sprinkle into it some chopped sultanas. Take the tongue out of the stock and skin it, cut it in neat pieces if you wish, and let it heat in your sauce.

[_Mdlle. Spinette_.]

VEAL a LA MILANAISE

Egg and breadcrumb some thick slices of veal; fry and garnish with boiled macaroni cut in small pieces, with ham, mushrooms, truffles, all cut in Julienne strips, pepper, salt, and a little tomato sauce. Mix all these well together, and serve very hot.

STUFFED VEAL LIVER, OR LIVER a LA PANIER D'OR

The _Panier d'Or_ is a hotel in Bruges, much frequented before the war by the English.

Take the yolk of a hard-boiled egg, a bit of bread the same size, and crumble them together; rub in some chopped parsley and onion and moisten it with gravy or with milk; season highly with salt, cayenne, and a little vinegar or mustard. Take your liver, if possible in one rather large flat slice. Make deep cuts in it, parallel to each other, and lying closely together. Press your stuffing into these cuts. Put a bit of b.u.t.ter the size of a walnut into a pan, or fireproof dish. Take your liver and tie it round with a slice of fat bacon or fat pork. Lay it in the dish and let it cook for an hour in a moderate oven. When done, remove the slice of bacon, if there is any left, and serve the liver in its own juice.

VEAL a LA CReME

Take a piece of veal suitable for roasting, and put it in vinegar for twenty-four hours.

Roast it with b.u.t.ter, pepper and salt, with a few slices of onion. Baste it well, and when it is finished crush the onions in the gravy and add some cream. Mix together with flour so as to thicken.