3 lbs. of lean veal, cut into square bits, two inches across, and more than half an inch thick; ¼ lb. fat salt pork, cut into lardoons; 1 cup of gravy taken from your soup before adding the vegetables; 1 cup of drawn butter; yolks of 2 eggs; juice of half a lemon; pepper, salt, nutmeg, and a pinch of mace.
Lard the veal with the pork, and lay in a pan of boiling water three minutes. Have ready a cup of gravy seasoned with nutmeg, pepper, salt, and lemon-peel. Put in the meat, and simmer half an hour very gently. Beat the yolks into the drawn butter; stir in the lemon-juice; add to the contents of the saucepan, and stir, carefully, not to break the lardoons, five minutes. Heap the collops into a block upon a dish, and pour on the gravy.
Tomato Sauce.
Peel, slice, and stew twenty minutes; then season with pepper, salt, butter rolled in flour, and sugar. Simmer five minutes, and pour out.
String-Beans.
Cut off the ends; “string” well, paring both sides with a keen knife; cut into short pieces, and cook in boiling salt water forty minutes. Drain; salt, pepper, and stir in a tablespoonful of butter, heated with a teaspoonful of vinegar.
Raw Cucumbers.
Pare, lay in ice-water one hour; slice, and mix with pounded ice, in a glass bowl. Pass vinegar, salt, pepper, and oil with them.
Apple Compote au Gratin.
Make a quart of good apple sauce; rubbing it very smooth, and beating in, while hot, sugar to make it quite sweet, nutmeg, and a great spoonful of butter. Make a heap of it (it should be rather stiff when cold) upon a deep plate, or pie-dish. Wash all over with beaten egg, and sift rolled cracker thickly upon it. Bake half an hour, and eat hot with butter and sugar.