Blanquette Of Veal

Cut three pounds of the breast of veal in pieces two inches square, put them in enough cold water to cover them, with one saltspoonful of white pepper, one teaspoonful of salt, a bouquet of sweet herbs, made as directed in Chapter first, and an onion stuck with three cloves; bring slowly to a boil, skim carefully until no more scum rises, and cook gently for thirty or forty minutes until the veal is tender; then drain it, returning the broth to the fire, and washing the meat in cold water; meantime make a white sauce by stirring together over the fire one ounce of butter and one ounce of flour, until they are smooth, then adding a pint and a half of the broth gradually, season with a little more salt and pepper if they are required, and with quarter of a saltspoonful of grated nutmeg; when the sauce has boiled up well, stir into it with an egg-whip the yolks of two raw eggs, put in the meat, and cook for five minutes, stirring occasionally; a few mushrooms are a great improvement to the blanquette; or it may be served with two tablespoon-fuls of chopped parsley sprinkled over it after it is put on a hot platter.

Stuffed Breast Of Veal

Have the butcher make what is called a pocket in a three pound breast of veal, by cutting the flesh of the upper side free from the breast bones, taking care to leave three outer sides of the meat whole, so as to hold the stuffing; prepare a bed of vegetables, herbs, and pork, as directed for liver, in receipt No. 53. stuff the breast, sew it up, lay it on the vegetables, put four ounces of salt pork cut in thin slices on the top, season it with a teaspoonful of salt, and quarter of a salt-spoonful of pepper, and bake it in a moderate oven about one hour, till thoroughly done; serve it with a brown gravy made the same as the liver gravy in receipt No. 53.

Stuffing For Veal

Steep four ounces of bread in tepid water; chop one ounce of onion, and fry it yellow in one ounce of butter; wring the bread dry in a towel and add it to the butter and onion; season with one saltspoonful of salt, quarter of a salt-spoonful each of pepper and powdered thyme, or mixed spices, and stir till scalding hot, then remove from the fire, stir in the yolk of one raw egg, and stuff the breast of veal with it. This is a very good stuffing for poultry, or lamb.

Broiled Pork Cutlets

Make a Robert sauce, according to directions given below. Broil two pounds of cutlets from the neck of pork, being careful not to burn them, and dish them in a wreath on a hot platter with Robert sauce poured on the dish.

Robert Sauce

Chop two ounces of onion, fry pale yellow with one ounce of butter, add two ta-blespoonfuls of spiced vinegar, and reduce one half by quick boiling; add half a pint of Spanish sauce, or brown gravy, and boil slowly for fifteen minutes; then season with a saltspoonful of salt, quarter of a saltspoonful of pepper, and two teaspoonfuls of French mustard, and serve.