BREAST, STEWED.
Cut in dice two ounces of bacon, put it in a stewpan and set on a good fire; add two ounces of butter, and two onions cut in slices; when melted, lay the breast in, turn it over and leave till of a golden color on both sides; add then two small carrots cut in pieces, one teaspoonful of chopped green onions, three sprigs of parsley, half a turnip, salt, and pepper; moisten with half a pint of warm water; leave thus about three hours on a moderate fire. Strain the juice in a dish, put the meat on it, and serve.
The pieces of carrots and of bacon may be served with the meat, if you choose.
The same, with Green Peas.—Cut the breast in square pieces about two inches in size. Put in a stewpan a piece of butter the size of an egg, and set it on the fire; when melted, mix in it a teaspoonful of flour, then lay the meat in, and wet with half a glass of broth, same of warm water, also two sprigs of parsley, salt, and pepper; stir now and then. One hour after add green peas, and leave on the fire till the whole is cooked, when skim off the fat on the surface, and serve.
In Matelote.—To make a matelote of veal any piece can be used, but most generally it is made with a breast or neck piece. Cut the veal in square pieces about two inches in size; have in a stewpan and on a good fire a piece of butter about the size of an egg; when melted, put the meat in, stir now and then till of a golden color; then take the meat from the stewpan, which you leave on the fire, and in which you put half a pint of warm water, same of claret wine, same of broth, a bay-leaf, two cloves, two sprigs of parsley, one of thyme, a clove of garlic, salt, and pepper; when turning brown, put the meat back in the pan, and fifteen minutes before it is cooked add also ten small onions fried in butter beforehand and four or five mushrooms, then have a brisk fire to finish the cooking; place the meat on a dish, strain the sauce on the meat, put the ten small onions around it, and serve.
Broiled.—Salt and pepper both sides of the breast of veal, grease it all over with melted butter, by means of a brush, and broil till overdone. Serve with a maître d'hôtel, piquante, or poivrade sauce.