En Bellevue.—When boiled and cold, prepare it like a fillet of beef en Bellevue, and serve.
LOIN OR LEG STEWED.
Have in a stewpan and on a slow fire three or four tablespoonfuls of sweet-oil; when hot put the loin in, turn it over till of a yellow color all around, then add a bay-leaf, salt, pepper, and a pint of warm water; simmer four hours, and serve with the following sauce, which you must have prepared at the same time: Fry in butter till of a golden color ten middling-sized onions, then add to them half a glass of claret wine, two tablespoonfuls of broth, and two of the juice of the loin, ten mushrooms (if handy); simmer till cooked, and strain. Mix the sauce with the juice of the loin, and put it on a dish, place the loin upon it, and serve with the onions and mushrooms around the meat.
In case the juice of the loin should be found too fat, throw in it (and before mixing it with the sauce) a few drops of cold water, and skim off the fat.
The only thing to throw away before mixing is the bay-leaf.
Another way, or prepared with a Garniture of Cabbages.—Put in a stewpan and set on a good fire a piece of butter the size of an egg; when melted, add four onions and two small carrots, cut in slices; fry them two or three minutes, then put the loin in, with half a bay-leaf, wet with warm broth; then subdue the fire, let simmer about two hours and a half; strain the sauce on a dish, place the meat on it, and serve with a garniture of cabbages around.
COLD VEAL.
Cut the meat in slices and serve them on a dish, arranged according to fancy, and serve with a piquante, poivrade, Mayonnaise, Provençale, ravigote, or rémolade sauce. It may also be decorated and served like cold mutton, in vinaigrette.
Another way.—Put a piece of butter the size of an egg in a stewpan and set on a good fire, mix in when melted two teaspoonfuls of flour, stir till of a brownish color, when add a saltspoonful of chopped parsley, four leaves of tarragon, salt, pepper, and half a pint of broth (more or less of the above according to the quantity of meat you have left), boil the whole fifteen minutes; then, if what you have left is from an entire piece, cut it in slices, lay them in the pan, and serve when warm enough, as it is.
If what you have left is in pieces or slices, you merely place them in the pan and serve with the sauce when warm.