[ CALF'S LIVER À LA BOURGEOISE ]

[ VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE ]

[ BLANQUETTE OF VEAL ]

[ VEAL CAKE, EXCELLENT FOR SUPPER ]

[ BREAST OF VEAL ]

[ OX TONGUE ]

[ VEAL À LA MILANAISE ]

[ STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR ]

[ VEAL À LA CRÊME ]

[ This is the demi-glaze Sauce which is used for all brown Sauces. ]