Modern cookery, in all its branches

With a very sharp knife detach the flesh from them without separating it from the joint, and turn it back, so as to allow the gristles to be divided easily from the long bones. Cut away the chine-bone from their outer edge, and then proceed first to soak them, that they may be very white, and to boil them gently for several hours,* either quite simply, in good broth, or with additions of bacon, spice, and vegetables. Foreign cooks braise them somewhat expensively, and then serve them in many different forms ; but as they make, after all, but a rather unpretending entree , some economy in their preparation would generally be desirable. They may be divided at the joints, and cut obliquely into thin slices before they are stewed, when they will require but four hours simmering; or they may be left entire and braised, when they will require, while still warm, to be pressed between two dishes with a heavy weight on the top, to bring them into good shape before they are divided for * We think that in the pasted jir which we have described in Chapter IX., in the section if Baking, they might be well and easily cooked, but we have not tried it. [chap, xxxii. table. They are then sometimes dipped into egg and bread-crumbs, and fried in thin slices of uniform size ; or stewed tender, then well drained, and glazed, dished in a circle, and served with peas a la Francaise in the centre, or with a thick puree of tomatas, or of other vegetables. They are also often used to fill vol-au-vents, for which purpose they must be kept very white, and mixed with a good béchamel- sauce. We recommend their being highly curried, either in conjunction with plenty of vegetables, or with a portion of other meat, after they have been baked or stewed as tender as possible. POITRINE DE VEAU GLACÉE. (j Breast of Veal Stewed and Glazed.) When the gristles have been removed from a breast of veal, the joint will still make an excellent roast, or serve to stew or braise. Take out the long-bones,* beat the veal with the fiat side of a cleaver, or with a cutlet-bat, and when it is quite even, cut it square, and sprinkle over it a moderate seasoning of fine salt, cayenne, and mace. Make some forcemeat by either of the receipts Nos. 1, 2, 3, or 7, of Chapter VIII., but increase the ingredients to three or four times the quantity, according to the size of the joint. Lay over the veal, or not, as is most convenient, thin slices of half-boiled bacon, or of ham ; press the forcemeat into the form of a short compact rouleau and lay it in the centre of one side of the breast ; then roll it up and skewer the ends closely with small skewers, and bind the joint firmly into good form with tape or twine. When thus prepared, it may be slowly stewed in very good veal stock until it is tender quite through, and which should be hot when it is laid in ; or embedded in the usual ingredients for braising (see Chapter IX., page 180), and sent to table glazed, sauced with an Espagnole , or other rich gravy, and garnished with carrots a la Windsor (see page 335), or with sweet- bread cutlets, also glazed. BREAST OF VEAL. SIMPLY STEWED. f