spoonful of finely-chopped parsley, 1 teaspoonful of lemon-juice, 2 tablespoonfuls of small dice of cooked ham or bacon, salt and pepper, nutmeg.
Method.—Remove all the bones, and cut the meat into pieces of equal size. Make the white sauce as directed, add to it the ham or bacon, the pieces of calves' feet, and let the stewpan stand by the side of the fire until the contents are thoroughly hot; then put in the parsley and lemon-juice, season to taste, and serve.
Time.—10 to 15 minutes. Average Cost, 1s. to 1s. 6d. Sufficient for 6 to 8 persons.
732.—FILLET OF VEAL STEWED. (Fr.—Filet de veau étuvé.)
Ingredients.—3 lb. of fillet of veal, forcemeat, No. 396, 1½ ozs. of butter, 1½ ozs. of flour, 1 oz. of dripping, a few fresh mushrooms when obtainable, lemon-juice, mace, salt and pepper, 1 pint of stock or water, vegetables if necessary.
Method.—Flatten the meat well with a cutlet-bat or rolling-pin, spread on the forcemeat, roll up and tie securely with tape. Melt the dripping in a stewpan, fry the meat until the entire surface is nicely browned then drain off the fat. Add the mushrooms, stock or water, and if using the latter add a little sliced onion, carrot and turnip, and a good seasoning of salt and pepper. Cover closely, simmer gently for 2 hours, taking care that the stock or water is kept just at simmering point. Meanwhile melt the butter in a stewpan, add the flour, stir and cook gently until nicely browned, and when ready, add the strained liquor in which the veal has been cooked. Stir until boiling, simmer gently for 10 minutes, then add the lemon-juice, and season to taste. Serve the meat on a hot dish with a little sauce poured over, and the remainder in a tureen.
Time.—About 2½ hours. Average Cost, 4s. Sufficient for 10 or 12 persons. Seasonable at any time.
733.—FRICANDEAU OF VEAL WITH SORREL. (Fr.—Fricandeau de Veau à l'Oseille.)
Ingredients.—3 lb. of fillet of veal, larding bacon, 2 ozs. of butter, 2 onions, 2 carrots, 1 turnip, 2 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 2 cloves, 2 blades of mace, 6 peppercorns, ½ a pint of stock, glaze, 1½ lb. of sorrel purée.
Method.—Lard the veal in close rows. Put the vegetables and the butter into a stewpan. lay the meat on the top, cover, and fry gently for about 20 minutes; then add the stock, bouquet-garni, mace, cloves, peppercorns, and salt, cover with a greased paper, put on the lid, and
