Calves' Ears Forced

ABOUT ten ears will make a corner dish ; the ears should be particularly well cleaned, so as to he quite free from hair, inside as v. ell as cut ; then fill them with force-meat, and put them in a stewpan, with a white braise ; they will take about an hour or better ; when done, take them up, and put them in a clean cloth to soak the tat from them ; then put them round a dish; pour white Italian sauce over them, and a little in the middle of the dish : garnish with croutons.

N.B. Asparagus peas are a proper sauce for them.

Breast Of Veal With Truffles, A L'Italienne

BRaisE the veal whole, the same as for a ragout; cut a pound of truffles in slices, and put them into coulis, with a little of the bottom of the braise that the truffles were clone in; give the truffles and coulis a boil up ; put a glass of Madeira wine in, and squeeze a Seville orange; take the veal out of the braise, and put it on to dry the fat from it ; leave as much of the truffles on the veal as you can.

Three Sweetbreads And An Emince

Lard the sweetbreads, and blanch them off; put the trimmings of any meat that is convenient into a stewpan, and about a pint of stock; lay sheets of bacon over the meat, put in the sweetbreads, and cover them with bacon and paper; set them on a slow stove, and put a little lire on the cover of the stewpan; they will take about half an hour; when done, finish the same as other lardings; put the emince on the dish, and the sweetbreads on the emince: garnish with either croutons or paste. The emince may be either fowl, veal, or sweetbreads.

Three Sweetbreads And Asparagus Peas

THE sweetbreads are not to be larded ; blanch off three heart sweet breads, lay the bottom of a stewpan with sheets of bacon, and the sweetbreads on the bacon ; put in half a pint of stock, and cover the sweetbreads over with sheets of bacon ; set the stewpan on the lire to do very gently for half an hour, then take them, and put beshemell over them ; cut French beans into leaves and stalks, make a rim round each sweetbread, and a sprig in the middle, and put them into a stewpan to keep hot; when they are wanted, put asparagus peas on the dish, and the sweetbreads on them: garnish with paste or croutons.

Breast Of Veal A Lttalienne

Bra ise a breast of veal until quite tender; when done, take it up, dry it with a cloth, put the sauce over it; the sauce should consist of coulis, sliced truffles, a few small girkins, a few mushrooms, a glass of Madeira wine; squeeze an orange in it.

Shoulder Of Veal A La Pied-Montaise

Cut the skin off a shoulder of veal so that it may hang on one end ; then lard the meat with Lacon or ham, season it with pepper, salt, mace, sweet herbs, parsley, and lemon-peel; cover it again with the skin, and stew it with gravy ; when it is tender, take it up; then take sorrel, some lettuce chopped small, and stew them in some butter, with parsley, onions, and mushrooms: when the herbs are tender, put to them some of the liquor, some sweetbreads, and bits of ham ; let all stew together a short time, then lift up the skin, lay the stew-dabs over and under; cover it.