of flour, 12 preserved mushrooms, 2 sliced onions, a bouquet-garni, (parsley, thyme, bay-leaf), 6 peppercorns, 2 cloves, 2 yolks of eggs, 2 tablespoonfuls of cream, 1 teaspoonful of lemon-juice, salt and pepper.
Method.—Cut the meat into pieces about 2 inches square, put them into a stewpan with the onions, bouquet-garni and peppercorns, cover with cold water, add a little salt and the lemon-juice, bring to the boil, skim well, cover, and cook gently for 2 hours. Meanwhile cut the mushrooms into slices, and warm them in a little of their own liquor. Melt the butter in a stewpan, add the flour, and cook for 10 minutes without browning. Remove the meat from the stewpan, strain 1 pint of the liquor on to the flour and butter, stir until it boils, add the mushrooms, season to taste, simmer for 10 minutes, then cool slightly. Beat the yolks of eggs and cream together, add them to the sauce, and stir by the side of the fire 2 or 3 minutes. Put in the meat, allow it to become thoroughly hot, without boiling, then season to taste, and serve.
Time.—About 2¼ hours. Average Cost, 33d. to 3s. 6d. with fillet. Sufficient for 7 or 8 persons.
809.—VEAL, STEWED. (Fr.—Ragoût de Veau.)
Ingredients.—2 lb. of the neck or breast of veal, 1 pint of milk, 2 tablespoonfuls of cream, 1 oz. of butter, 1 tablespoonful of cornflour or flour, 1 small onion, blade of mace, salt and pepper.
Method.—Cut the meat into pieces convenient for serving, place them in a fireproof stewing pot, season with salt and pepper, add the onion and mace, pour in the milk, cover closely, and cook gently in the oven or on the stove for 2½ or 3 hours. A few minutes before serving, knead the butter and flour or cornflour smoothly together, divide into very small portions, and stir them into the milk. When flour is used, it must be allowed to cook for at least 10 minutes. Put the meat on to a hot dish, add the cream to the sauce, season to taste, strain over the meat. The sauce is never perfectly white, therefore it is better to add 1 or 2 drops of caramel to make it a pale fawn colour.
Time.—From 2½ to 3 hours. Average Cost, 2s. Sufficient for 4 or 5 persons.
810.—VEAL, STEWED. (Fr.—Ragoût de Veau.)
Ingredients.—2 lb. of loin or neck of veal, 2 or 3 slices of bacon, ½ a pint of shelled peas, ¼ of a pint each of turnip and carrot (scooped out into pea shaped pieces or cut into dice), 1½ ozs. of butter, 1 tablespoonful of tomato sauce, 1 teaspoonful of lemon-juice, 1 blade of mace, a(parsley, thyme, bay-leaf), pepper and salt.
Method.—Divide the meat into cutlets, and trim them neatly. Melt