A very good imitation of the popular dish known as "Poulet a la Marengo" can be made from veal. Cut up some breast of veal into pieces about two or three inches long, one and a half wide and one and a half thick; say, a dozen pieces, which would make a large dish.

Brown the outside of these pieces in a frying-pan, quickly - i.e., a good deal of heat and very little fat or butter. Let these pieces then stew gently in some good brown gravy. (See Gravy.) Put the pieces together in a stewpan, and just cover them. Add a small tin of mushrooms, a tablespoonful of tomato pulp out of a bottle, or of tomato sauce, a little cayenne, and pepper and salt. Fry half a dozen eggs, and brown the tops of the eggs with a hot shovel. Place the veal and mush-rooms neatly in an entree or vegetable dish. Pour over the sauce. Place the eggs on the top without breaking them, and add, last of all, a dozen stoned olives, which should be placed round the edge, and some croutons of fried bread. (See No. 7.) Time to stew the veal, one and a half hours.

Fried eggs for "Poulet a la Marengo," and, indeed, for all entrees where fried eggs are used, should look like little light-brown balls. To attain this, it is necessary to have some hot fat very deep. This is rarely practicable in private houses, but by frying eggs in the ordinary way, and holding a hot shovel over them, and basting them with fat, a very good imitation of properly-fried eggs can be obtained.

Boiled Veal

Boiled veal is rarely liked, it is insipid, and very apt to be of a bad colour. "When it is cooked this way, serve boiled bacon or sausages with it, as well as parsley and butter sauce or celery sauce. (See Parsley and Butter and Celery Sauce.) Veal can be boiled in the stock-pot for some time till sufficiently cooked for eating, then taken out, and browned quickly in a fierce oven, and some veal stuffing cooked separately added. This is an economical way. The soup gains at the expense of the joint. Many, however, would never know but that the veal had been roasted in the legitimate fashion. Veal always wants ham or bacon with it, either boiled or fried.