Blanquette Of Veal (French Cook)

Cut any kind of veal (say two pounds) into pieces; put it into boiling water, with a little bulb of garlic or slice of onion, and when done throw the meat from the boiling water into cold water, to whiten it. This is the rule, but I usually dispense with it. Make a drawn butter sauce, i. e., put butter the size of an egg into a saucepan, and when it bubbles mix in a table-spoonful of flour, which cook a minute, without letting it color; add then two cupfuls of boiling water and a little nutmeg. When the veal is done, drain it from the water, and let it simmer several minutes in the sauce, adding at the same time a sprig of parsley chopped fine. When just ready to serve, place the pieces of meat on a hot platter; stir the yolks of three eggs into the sauce without allowing them to boil; also several drops, or a seasoning, of lemon-juice. Pour the sauce over the veal, and serve.

* The addition of the slice of pork is quite indispensable for veal chops en papillote, but it is often omitted when the chops are of mutton.

Blind Hare

Ingredients: Three pounds of minced veal, three pounds of minced beef, eight eggs well beaten, three stale rolls, or the same amount of bread-crumbs, pepper, salt, two grated nutmegs, a heaping table-spoonful of ground cinnamon. Mix all well together. Form it into an oval-shaped loaf, smooth it, and sprinkle bread or cracker crumbs over the top. Bake it in a moderate oven about three hours. It is to be sliced when cold.

Bewitched Veal

Ingredients: Three pounds of lean veal, half a pound of fat salt pork, one nutmeg grated, one small onion, butter the size of an egg, a little red pepper, and salt.

Chop all very fine, and mix them together, with three eggs well beaten, and a tea-cupful of milk; form it into a small loaf, pressing it very firmly; cover it with fine bread-crumbs; bake two hours and a half. It is intended to be eaten cold, yet is very good hot. The slices may be served in a circle around salad.