Stewed Fillet of Veal.
Lard the fillet on top with strips of fat salt pork; lay a few slices of corned ham in the bottom of a saucepan; on these the veal; cover with sliced ham; season with pepper, salt, and a pinch of mace; pour in a cup of yesterday’s soup, weakened with water. Cover closely and stew two hours, turning the meat at the end of the first hour; take up and keep the meat hot over boiling water; add some browned flour and a tablespoonful of soaked gelatine to the gravy when you have strained it, boil fast and hard until it is thick, and of a glassy brown. Pour on the veal, set in the oven, the larded side upward, and shut the door for a few minutes to “glaze” it. Garnish with light and dark green celery-tops. Lay the ham about it.