The new century cookery book

Trim the meat, free it from skin and sinews, line a braising-pan with slices of bacon. Dress the vegetables and cut them into slices, put these with the bouquet of herbs in the pan, place the meat upon it, put the butter on top, fry over a sharp fire, turning the meat frequently, until it acquires a nice golden-brown colour, then moisten with the wine and stock, cover with buttered paper, and cook in the oven for about three-quarters of an hour. Baste frequently. When done take up the meat, and let it cool. Cut it into half-inch-thick slices. Chop the mushrooms and mix them with the white sauce. Mask each slice of veal thickly with this sauce ; as soon as the sauce has set dip each slice into beaten egg, and cover well with bread-crumbs. Fry the crumbed slices in a saute-pan containing clarified butter or dripping : cook them a light-brown colour. Drain and dish up in a circle on a hot dish, the centre of which may be filled with a ragout of mushrooms and truffles, spinach, or green peas. Pour some hot piquante sauce round the fillets, and serve. 832. Grenadine de Veau a la Marchand de Vin. — H to 2 lb. fillet of veal, larding -bacon, 2 oz. butter, 1 teaspoonful chopped parsley, 2 finely -chopped shallots, | gill tomato sauce (No. 271), | gill brown sauce, | glass claret seasoning, mashed potatoes, 3 to 4 slices of lean bacon. Cut the veal into slices of convenient size, flatten each slice a little with a wetted cutlet-bat, trim them into shape and insert a couple of rows of thin strips of bacon by means of a larding-needle in each slice. Melt the butter in a saute-pan, put in the shallots and fry a little without browning. Drain off the butter and put the shallots in a small stewpan. Return the butter to the saute-pan, put in the grenadins, and fry them a nice golden colour on each side. Add the claret to the shallots, cover the stewpan and let it reduce to about a third the quantity ; now add the two sauces and the parsley, season with pepper and salt, and reduce to about half the original quantity. Pour off the butter from the grenadins, add the sauce, cover the saute-pan with a lid, and allow contents to cook gently for about fifteen minutes. Take up the grenadins, and arrange them in a circle on a hot dish on a thin border of mashed potatoes. Fill the centre with strips of lean bacon, previously fried in a little butter, pour the sauce over the grenadins, and serve. 833. Grenadins de Veau a la Jardiniere. — Trim a piece of cushion of veal, cut it into twelve slices, flatten them, trim and give them the shape of hearts as near as possible ; lard them rather closely with strips of fat bacon. Next prepare a layer of sliced vegetables and bacon in a buttered sautoir, range the meat on this, season with salt and pepper, moisten with a glass of white wine and some white stock, cover with a buttered paper, and set to braise in the oven for about an hour, during which time care should be taken to baste from time to time. In the meantime have ready some veal forcemeat, and fill up a flat border mould (well buttered), which steam in a stewpan ; turn out on a dish and. keep warm. When the grenadins are done, range them in circular form on the border of forcemeat ; fill the centre with a preparation of jardiniere of vegetables (No. 471), with a little demi-glace.