Ingredients. - Three and one-half pounds of the fillet of veal. One-half a pound of the fat of bacon. A bouquet garni of parsley, thyme, and bay-leaf. One onion. Three pints of good stock. Two young carrots. Celery and turnip. Salt,

Time required, about one hour and a half. ( The stock should be made the day before.)

To Braise a Fillet of Veal:

1. Take three and a half pounds of the fillet of veal, put it on a board, and cut off all the shin with a sharp knife.

2. Lard this fillet in the same way as for fillets of beef (see "Entrees," Lesson No. 3, from Note 3 to Note 7).

3. Place the fillet carefully in a clean braising-pan.

4. Add a bouquet garni, consisting of a sprig of par-sley, thyme, and a bay-leaf all tied neatly and tightly together.

5. Take two young carrots, wash them, scrape them clean with a knife, and cut them in halves.

6. Take an onion and a quarter of a turnip, and peel them carefully.

7. Add these vegetables, and half a stick of celery, to the fillet in the braising-pan.

8. Now pour in about three pints of good stock (the stock must not cover the meat), put the stewpan on the fire, and baste the fillet continually.

9. Take a piece of kitchen-paper, cut a round to the size of the braising-pan, and butter it.

10. As soon as the stock boils, lay this round of paper on the fillet in the stewpan.

N. B. - This paper is to prevent the meat from browning too quickly.

11. Keep the lid of the braising-pan on "and place it in a hot oven, and let it cook slowly for one hour and a quarter.

12. Watch it, frequently raise the paper, and baste the veal with the stock.

13. Take the veal out of the braising-pan, and place it on a hot dish.

N. B. - Stand this dish on the hot plate, or near the fire, to keep warm until the sauce is ready.

14. Put the braising-pan on the fire, and let the sauce reduce to a half-glaze.

15. Then strain the glaze round the meat.

16. Serve it with dressed spinach (see "Vegetables," Lesson No. 8), or with dressed carrots and turnips (see "Vegetables," Lesson No. 6).