—Reduce in one ounce of butter three pounds of lean veal cut in pieces, with six small onions. After cooking ten minutes add two tablespoonfuls of flour, and moisten with one quart of white broth ([No. 99]). Stir well, and season with one heaped tablespoonful of salt, one teaspoonful of pepper, and half a glassful of red wine. Add two carrots cut in square pieces, one ounce of salt pork also cut in pieces, and a bouquet ([No. 254]). Cook for forty minutes longer, remove the bouquet, and serve.
630. Veal, Stewed with Oyster-plant.
—The same as for [No. 629], substituting for the garnishing one bunch of well-cleaned, raw oyster-plant cut into pieces, forty minutes before serving.
631. Veal, Stewed with Peas.
—The same as for [No. 629], substituting one pint of fresh peas for the oyster-plant thirty minutes before serving. Should green peas be out of season, use one pint of canned peas five minutes before serving.
632. Veal, Stewed à la Chasseur.
—The same as for [No. 629], substituting for the garnishing twelve minced mushrooms, sixteen quenelles de godiveau ([No. 221]), and one clove of garlic three minutes before serving. Serve with six croûtons ([No. 133]) around the dish.
633. Tendron of Veal à la Nantaise.
—Pare nicely three pounds of the breast of veal; make a few incisions on the top, and tie it firmly together. Lay it in a deep sautoire with a piece of pork-skin cut up, a carrot, and a cut-up onion. Cover with a buttered paper, and when it begins to color after five minutes, moisten it slightly with a pint of water or broth. Baste as frequently as possible, and let it cook one hour. Then put it on a dish, strain the sauce over it, garnish with six stuffed lettuce-heads ([No. 953]). Decorate with a tablespoonful of croûtons all around the dish, and serve.