Egg to bind. Pepper and salt to season. A little grated lemon rind. The quantity of stuffing required will depend upon the size of the fillet, but it should be made in the same proportions. 78 Press the forcemeat firmly in, roll the fillet into a well- shaped round, bind it firmly with broad tape and skewer it. Fasten over the fillet the piece of skin that is usually sent with it ; roast it according to directions (p. 5). For the gravy have ready three-quarters of a pint of thin melted butter, made with three-quarters of an ounce of flour, one ounce of butter, and three-quarters of a pint of water or stock. Pour the fat off the gravy that has dripped from the veal, then put the melted butter into the dripping pan, season, boil up over the fire ; if necessary, add a little browning. The veal should be garnished with slices of lemon, and boiled ham or bacon should be served with it. Une Boule. This is a French recipe, and ivill he found very good. Beefsteak (cut thin in one piece) \\ lbs Veal cutlet do. do. f lb. Sausage meat J lb. Butter \\ oz. Brown stock f pint. Parsley (chopped) i tablespoonful. Carrot i. Onions 2 small ones. Peppercorns 6. The juice of half a lemon. Pepper and salt.✪ Une Boule Spread the sausage meat on the veal. Season the beef well with pepper and salt, lay on it the veal and sausage meat. Roll up, and bind firmly with tape. Melt the butter in a stewpan, put in the meat, let it brown all over, add the carrot, onions, and peppercorns ; let them cook in the butter a few minutes, then add the stock ; cover closely, and let it stew very gently for three hours. A quarter of an hour before it is done, put in the lemon juice and parsley. The gravy from the meat must be strained, seasoned,and served round the meat. 79 Stewed Veal. Veal 3 4 lbs. Parsley (chopped) i tablespoonful. Butter 2 oz. Stock (thickened with one dessertspoonful of flour) f pint. Cream 4 tablespoonfuls. Pepper and salt to taste. The rind of half a lemon. A few drops of lemon juice.✪ Stewed Veal Melt the butter in a stewpan, add the lemon rind, parsley, pepper and salt — these are put in with the butter ; when the butter is melted put in the veal, brown it, then cover closely, and let it stew very gently in its own juice for two hours. Then take out the meat and keep it hot. Pour into the pan the thickened hot stock, let it boil, then add the cream and lemon juice ; season, and pour round the veal. Stewed Loin of Mutton. A loin of mutton (skinned and boned). Toast and water Port wine . Onions Cloves Mace... Cayenne Salt ... Butter Flour... 2 pints (well browned) I wineglassful. 2. 3- ^ a tiny piece. • to season. I oz. I oz. Put the bones at the bottom of the pan, then the mutton, which must be sprinkled with the salt, cayenne, and spices, then the onions. Add the toast and water, cover closely, stew very gently for three hours. Take out the mutton, brown it before the fire. Strain the liquor in which the mutton has been stewed, thicken three-quarters of a pint of it with the flour and butter, add the port ; pour round the mutton. 8o Viande a rEnclos.

AI-modernized reading of the original text

Egg to bind. Pepper and salt to season. A little grated lemon rind. The quantity of stuffing required will depend upon the size of the fillet, but it should be made in the same proportions. Press the forcemeat firmly in, roll the fillet into a wellshaped round, bind it firmly with broad tape and skewer it. Fasten over the fillet the piece of skin that is usually sent with it ; roast it according to directions (p. 5). For the gravy have ready three-quarters of a pint of thin melted butter, made with three-quarters of an ounce of flour, one ounce of butter, and three-quarters of a pint of water or stock. Pour the fat off the gravy that has dripped from the veal, then put the melted butter into the dripping pan, season, boil up over the fire ; if necessary, add a little browning. The veal should be garnished with slices of lemon, and boiled ham or bacon should be served with it. Une Boule. This is a French recipe, and will be found very good. Beefsteak (cut thin in one piece) \\ lbs Veal cutlet do. do. f lb. Sausage meat J lb. Butter \\ oz. Brown stock f pint. Parsley (chopped) i tablespoonful. Carrot i. Onions 2 small ones. Peppercorns 6. The juice of half a lemon. Pepper and salt. Spread the sausage meat on the veal. Season the beef well with pepper and salt, lay on it the veal and sausage meat. Roll up, and bind firmly with tape. Melt the butter in a stewpan, put in the meat, let it brown all over, add the carrot, onions, and peppercorns ; let them cook in the butter a few minutes, then add the stock ; cover closely, and let it stew very gently for three hours. A quarter of an hour before it is done, put in the lemon juice and parsley. The gravy from the meat must be strained, seasoned,and served round the meat. Stewed Veal. Veal 3 4 lbs. Parsley (chopped) i tablespoonful. Butter 2 oz. Stock (thickened with one dessertspoonful of flour) f pint. Cream 4 tablespoonfuls. Pepper and salt to taste. The rind of half a lemon. A few drops of lemon juice. Melt the butter in a stewpan, add the lemon rind, parsley, pepper and salt — these are put in with the butter ; when the butter is melted put in the veal, brown it, then cover closely, and let it stew very gently in its own juice for two hours. Then take out the meat and keep it hot. Pour into the pan the thickened hot stock, let it boil, then add the cream and lemon juice ; season, and pour round the veal. Stewed Loin of Mutton. A loin of mutton (skinned and boned). Toast and water Port wine . Onions Cloves Mace... Cayenne Salt ... Butter Flour... 2 pints (well browned) I wineglassful. 3- ^ a tiny piece. • to season. I oz. I oz. Put the bones at the bottom of the pan, then the mutton, which must be sprinkled with the salt, cayenne, and spices, then the onions. Add the toast and water, cover closely, stew very gently for three hours. Take out the mutton, brown it before the fire. Strain the liquor in which the mutton has been stewed, thicken three-quarters of a pint of it with the flour and butter, add the port ; pour round the mutton. 8o Viande a rEnclos.

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