Veal Fricassee

Take four pounds of the breast of veal and cut it up according to the bones. Wash it in cold water and put it into a flat iron dutch oven that has a cover to it, and put in cold water enough to cover it. Just before it begins to boil skim it well, then put in one tablespoonful of fresh butter, six bay leaves, and a blade of mace the size of a ten cent piece. Keep it covered and cook it one hour and a half. When it has cooked one hour put in pepper and salt to the taste, then take two table-spoonfuls of browned flour, and whilst it is hot stir into it one tablespoonful of fresh butter and as much of the liquor from the veal as will mix it well together and stir it in with the veal, then stir in two large spoonfuls of crushed double baked rusk and let it simmer half an hour longer. Before sending to table remove the bay leaves and mace.

Veal Fricandeau

Take two pounds of veal that is cut from the thickest part of the leg and is one inch and a half thick, wash it in cold water, dry it off, cut the outside skin to prevent it from curling, and pound it well on both sides, then lard it with two dozen anchovies. The anchovies that I used for this purpose were rolled up in a coil the size of a silver quarter of a dollar and were put up in olive oil. Make the incisions in the cutlet deep with a sharp pointed knife and wide enough to insert the anchovy (coiled up) without breaking. The anchovies are salt enough to season the cutlet; sprinkle a little pepper over it and dredge the upper side thickly with flour. Have ready on the fire a deep skillet with one gill of olive oil in it, and when it is hot enough to brown lay in the cutlet flour side down, then pepper and dredge the other side with flour; cover the skillet close and cook it a yellow brown, then turn it carefully, baste it often and cook it slowly thirty minutes longer. Keep the skillet covered and when it is done lift it into a warm chafing-dish, then put in one teaspoonful of browned flour, one gill of hot water and three tablespoonfuls of cider vinegar into the gravy; let it boil up a few minutes, stir it up well from the bottom and if required add a pinch of salt and pepper, then pour it over the veal.

Veal Fricassee. (With Sweet-Breads)

Take three pounds of the breast of veal an cut it up according to the bones. Wash it in cold water and put it into a flat iron dutch oven with a cover to it. Put in cold water enough to cover the veal, then take one sweet-bread for each per-son you are to have at table. Trim them, wash them and put them in with the veal; set it over a slow fire and before it begins to boil skim it well, then put in one tablespoonful of fresh butter, six bay leaves and a blade of mace the size of a five cent piece. Keep it covered and cook it one hour and a half. When it has cooked one hour take out the sweet-breads on a porcelain plate and set them where they will keep warm; now put in salt and pepper to the taste. Take two tablespoonfuls of browned flour and while it is hot stir in one table-spoonful of fresh butter and as much of the liquor from the veal as will mix it well together, then stir it in with the veal, then stir in two large spoonfuls of crushed double baked rusk, now put in the sweet-breads without breaking them and let the whole simmer half an hour longer. Before sending to table remove the bay leaves and mace.