A Roulard Of Veal And Mushrooms

Bone a breast of veal, and beat it with a beater or chopper, (the more it is beat, the better it will keep its shape when rolled); brush it over with an egg beat up together; season it with pepper, spread some good force-meat over it, and egg the force-meat; roll the veal up with twine, and put it in a braise; it will take two hours or more: if there should be a ham or a rump of beef braising, put the veal in the same pan; when done, take off the twine, but leave the skewers in, only put them out of sight; glaze it, and put the mushrooms under it.

N. B. Sorrel, White haricot beans, French beans, Spanish sauce, haricot roots, stewed cucumbers; etc will answer as well as the mushrooms.

White Collops And Cucumbers

Cut the collops about half the size of a crown-piece, flat them, and put them on a souties-pan that has been buttered; put then oyer a stove for a few minutes, turn them, take them off, and put them into some hot beshemell ; the cucumbers should be cut in quarters, and the seeds taken out ; make two pieces of each quarter, let them lav in vinegar and water (with pepper and salt) about an hour before they are put on the fire; then put them into a stewpan, with a few spoonfuls of stock and a bit of butter; let them do gently till they are done, then put them to the col lops.

N. B. The collops should he sprinkled with shalot and paisley, chopped very fine, before they are put on the stove.

A Fillet Of Veal A La Flamond

Daub a fillet of veal with bacon, rolled well in fine herbs and fine spices; cover it with bacon and paper; either roast or braise it, (it eats better roasted); it will take two hours and a half either to roast or braise; if braised, put a pint of sherry in the braise, and pour sauce flamond over the veal.

Breast Of Veal A La Flamond

Cover the bottom of a stewpan with bacon, put the veal in, and cover it with lairs of bacon ; add a pint of stock and 1 e6 pint of white wine; set it on a slow stove for two hours, or until the bonis will part from the meat ; take it up, .strain the liquor that the veal was stewed in, and skim it; make the sauce from that ; add mushrooms, squeeze a lemon, put a little shalot vinegar, and a little dust of sugar; dish the veal, and pour the sauce over it.

A Neck Of Veal Braised, And Sauce A La Reine

Trim a neck of veal, by cutting off the chine bone, and cutting the rib bones short ; set it on the lire in cold water to blanch ; when it comes to a boil, take it off and throw it into cold water; lay the bottom of the stewpan with sheets of bacon, put the veal in, and cover it with bacon; put in a few onions, a faggot, a few blades of mace, a bit or two of carrot, and one quart of stock; cover it with paper, and set it on the fire ; it will take two hours to do ; when done, take it up, dry it, and put the sauce over it.

A Souties Of Sweetbreads, And Piquant Sauce

Cut two long sweetbreads that are about half done into thin slices ; butter a souties-pan, and sprinkle it with chopped parsley, shalot, truffles or mushrooms, and a little pepper and salt; lay the sweetbreads on, and set them over a stove to simmer for five or six minutes; then turn them, and let them simmer as many more minutes; then dish them round the dish ; empty the souties-pan into the stewpan that has the sauce in it, finish the sauce, and put it in the middle of the dish.