625. Veal Stew à la Provençale.
—Cut three pounds of lean veal from the breast or shoulder into pieces, and place them in a stewpan with one ounce of butter, two tablespoonfuls of sweet oil, and one chopped onion. Cook them for ten minutes, stirring occasionally; add two tablespoonfuls of flour, stir again, and moisten with one quart of white broth ([No. 99]). Season with a heaped tablespoonful of salt and a teaspoonful of pepper, and add six minced mushrooms, three crushed cloves of garlic, and a bouquet ([No. 254]). Cook for forty minutes, and serve on a hot dish, sprinkling a little chopped parsley over it.
626. Veal Stew à la Grecque.
—Place two pounds of lean veal cut in pieces in a stewpan, with two ounces of butter and one cut-up onion, and reduce for ten minutes, adding two tablespoonfuls of flour. Moisten with one quart of white broth ([No. 99]), and one gill of tomato sauce ([No. 205]). Add a heaped tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg, a bouquet ([No. 254]), three white roots of table-celery, cut in two, and eighteen raw okras, pared whole. Cook for thirty minutes, and serve with the dish nicely decorated with the garnishing.
627. Veal, Stewed à la Portugaise.
—The same as for [No. 626], substituting three stuffed tomatoes ([No. 987]), or plain, roasted tomatoes, and three timbales of cooked rice ([No. 501]) for the other garnishing.
628. Veal, Stewed à la Solferino.
—Reduce three pounds of pieces of veal cut from the breast or shoulder, in one ounce of butter, with six small onions. When cooked for ten minutes, add two tablespoonfuls of flour. Moisten with one quart of white broth ([No. 99]), and one gill of tomato sauce ([No. 205]), seasoning with one heaped tablespoonful of salt, and one teaspoonful of pepper. Stir well together until it reaches boiling-point; then add two carrots, and two turnips cut out with a vegetable-scoop, and a bouquet ([No. 254]). Cook again for forty minutes, and serve.
Any kind of vegetables in season can be added.