Veal

From a fillet of veal, cut a long or round piece; flatten with a chopper; make an incision in the under side; stuff with forcemeat containing oysters (see Sauces) ; fasten up the incision with a small and clean wire skewer; lard neatly with fat bacon, and put into a stewpan with a little weak stock; stew till brown and tender: into another stewpan put carrots, onions, turnips, celery, all cut small; allspice, two cloves, and a little pepper : over these put some slices of fat bacon; then put in the fricandeau, with some good veal stock (see Sauces): let the whole simmer till the veal is exceedingly tender, and the gravy is nearly reduced. Have ready some stewed sorrel (see Stewing), and serve the veal upon it: or for want of sorrel, take stewed spinage (see Stewing), and make it a little acid with lemon juice.

Beef

Cut some slices of beef five or six inches long, and half an inch thick ; lard them with bacon, dredge with flour, and set it in a Dutch oven before a brisk fire to brown : then put it in a stewpan with a quart of good stock (see Sauces), some truffles, morels, and half a lemon cut in slices; stew half an hour ; add one spoonful of ketchup, one spoonful of browning, and a little cayenne pepper: thicken with butter and flour : serve, and lay over it, forcemeat balls (see Sauces), and hard-boiled yolks of eggs round it.

Mutton

From the leg, cut long slices with the grain ; flatten with a chopper; and having larded it with fat bacon, put it in a stewpan with a pint of stock (see Sauces) , two spoonfuls of walnut ketchup; a spoonful of eschalot vinegar; a gill of port wine ; some onions, carrots, turnips, and celery, all cut small; cover close and stew till very tender, and all the liquor is nearly reduced: take up the mutton, glaze it (see Sauces), and serve with stewed sorrel or spinage. - See Stewing.

N. B. All lardings should be put into the oven a few minutes before they are glazed.

Fowl

Bone a large fowl without cutting the skin, and singe it; lard it, and lay the bottom of a stewpan with slices of bacon ; upon the bacon lay the bones of the fowl and any other trimmings, and upon these, the fowl; put in a pint of weak stock (see Sauces), a few bay leaves, onions, a faggot of sweet herbs; cover the fowl with slices of bacon, and over that a sheet of paper cut to the size of the stewpan : set it on a stove, put fire on the top of the stewpan, and simmer slowly for one hour and a half: take it up, put into an oven for a few minutes to raise the larding ; glaze (see Sauces), and serve up on stewed endive. - See Stewing.

Turtle

May be dressed in the same manner as veal, having a little white wine added to it.