- Ingredients—2 lb. of veal.
- Some larding bacon.
- Some good second stock.
- 1 piece of carrot, turnip, onion.
- 1 sprig of parsley, thyme, and marjoram.
- Some nicely boiled green peas.
Method.—Cut the fillet into nice oval-shaped cutlets, about half an inch in thickness, and lard them.
Put the vegetables, cut in small pieces, at the bottom of the stewpan.
Lay the cutlets on them, and pour in sufficient stock to come half way up the cutlets.
Cover them with buttered paper, and put them on a slow fire to simmer gently until tender.
Then put them on a baking-tin in the oven to brown.
Strain the stock and boil it with a half-pint more to a strong glaze.
Dish the grenadines on a border of mashed potatoes.
Pour a little glaze over each, and put the green peas in the middle.