Fricandelles Of Veal

1 pound of lean veal 1/2 cup of stale bread crumbs

1 gill of milk

1 teaspoonful of salt

2 dashes of pepper

1 large tablespoonful of butter

Cook the bread crumbs and milk together until thick and smooth. Chop the veal (which must be uncooked) very fine, add this to the bread and milk, add the salt, pepper, and butter, and stand the mixture away to cool. When cool, form into balls about the size of an egg. Dip them in beaten egg and fry in butter until a light brown, being very careful not to burn them; take them carefully out of the pan. Add two tablespoonfuls of flour to the butter remaining in the pan if not burned - if it is, take two table-spoonfuls of fresh butter and brown it - mix, add one pint of stock, stir until it boils, add salt and pepper to taste. Pour this into a saucepan, put in the fricandelles, cover, and si turner for one hour. When done, add a tablespoonful of Worcestershire sauce, and serve.

Fricandelles are equally nice made from beef or chicken.

Veal Olives

1 1/2 pounds of veal cutlet, cut very thin

1 tablespoonful of chopped parsley

1 tablespoonful of melted butter

1 pint of stock or boiling water

1 cup of stale bread crumbs

1 teaspoonful of salt

1 tablespoonful of sweet marjoram 1/4 pound of bacon

1 tablespoonful of flour

1 bay leaf

1 tablespoonful of mushroom catsup

Pepper to taste

Cut the veal into strips about three inches long and two inches wide. Make a filling from the bread crumbs, salt, pepper to taste, parsley, sweet marjoram, and melted butter. Mix thoroughly and spread on the strips of veal, roll them up and tie tightly with twine; now roll them in flour. Put the bacon in a frying-pan, and try out all the fat. Put the olives in this, and brown them on all sides. Now put them in a saucepan, add the flour to the fat remaining in the pan, and stir until a nice brown; then add the stock or boiling water, and stir until it boils; add salt and pepper to taste; pour it over the olives; add the bay leaf and mushroom catsup, cover the saucepan, and let simmer for two hours. Then take up, cut the strings with a sharp knife, and remove them. Put the olives in a row on the dish, strain the sauce over them, and serve.

Fricandeau Of Veal

4 pounds of the fillet of veal

1 onion

1 stalk of celery

2 sprigs of parsley

1 carrot 1 bay leaf 1 turnip 1/4 pound of larding pork

1 teaspoonful of salt

Cut the larding pork into lardoons, and lard the fillet thickly over one side. Clean the vegetables, cut them into slices, and put them into a braising or baking-pan with the bay leaf, salt and parsley. Lay the fricandeau on the top of these with the larded side uppermost, and pour around it one quart of stock or water. Put the lid on the braisingpan, or cover the baking-pan with another, and bake in a moderate oven two hours, basting four times. When done, dish the fricandeau, and make a sauce as follows: -

1 tablespoonful of butter

2 tablespoonfuls of flour

1 tablespoonful of Worcestershire sauce

1 tablespoonful of mushroom catsup

Put the butter in a frying-pan and stir over the fire until a dark brown; then add the flour, mix, and strain the liquor from the braising-pan into this, which should be one pint - if not, add stock or water; stir constantly until it boils. Take from the fire, add the sauce and catsup, salt and pepper to taste, pour around the fricandeau, and serve.

Green peas are an appropriate accompaniment to this dish.