Remove the bone from the fillet and fill the hollow with veal forcemeat (page 28) ; cut some even pieces of fat bacon 1 inch long, ^ inch square, and with these lard the fillet on the top ; put in a saucepan the vegetables, cut up, also the herbs and parsley, lay the fillet on the top of this and pour round enough boiling water or stock to three parls cover it, add the juice of half a lemon, cover with buttered paper, see that the lid fits firmly, and simmer very gently 2 to 2^ hours ; lift the fillet into a tin, pour round a little gravy, and put in a sharp oven for 20 minutes. to take a nice brown ; meanwhile reduce the gravy by boiling it fast with the lid off ; dish the veal and strain over the gravy, and decorate the dish with cut lemon, and forcemeat b^ls if liked (page 28). 43 No. 94. VEAL, Haricot (Entree). 2 lb. best end neck of veal i pint peas 4 small onions 1 teaspoonful salt J do. pepper 1 small cauliflower 1 pint good stock 1 oz. butter 1 oz. flour 1 teaspoonful lemon juice✪ Veal, Haricot (Entree) Divide the meat into neat cutlets, heat the hutter till hrown, hrown in it the onion and the flour, add the stock gradually, and when boiling add the veal, pepper and salt, simmer slowly 1 hour ; partly hoil the peas and cauliflower, drain them and add them to haricot, simmer until vegetables are tender, add the lemon juice ; dish the cutlets in centre of a hot dish, the vegetables and gravy round ; garnish with forcemeat balls (page 28) and cut lemon. • No. 95. VEAL OLIVES (Entree). 1^ lb. fillet of veal 1 tablespoonful of-suet ^ lemon rind, grated V teaspoonful salt f do. pepper A few grains cayenne 1 oz. butter ^ pint of water or stock ^ lb. fat bacon 2 oz. bread crumbs i teaspoonful sweet herbs ^ do. minced parsley A dust of powdered mace 1 egg 1 oz. flour 8 or 9 mushrooms✪ Veal Olives (Entree) Divide the flllet into thin pieces 5 inches long, by 2^ inches wide ; beat them until quite flat ; lay on the top a thin strip of bacon, then spread on the top of that a thin layer of forcemeat made with bread crumbs, sweet herbs, parsley, mace, suet, lemon rind, salt, pepper, and cayenne, all mixed with one egg ; roll up and skewer ; put the butter into a pan, and when quite hot and brown, put in the olives, and brown also ; remove from pan, add the flour and brown ; then a,dd pint of water or stock, and when boiling, put back the olives, and simmer slowly 1-J hours; about 10 minutes before dishing, drop into the gravy 8 or 9 button mushrooms, ^ skinned, boil 10 minutes ; dish the olives on a hot dish with the mushrooms round ; strain over the gravy, and decorate the dish with cut lemon and green parsley. 44 No. 96. VEAL AND HAM PIE. 1 J lb. veal 2 hard boiled eggs A few grains cayenne A dust of powdered mace ^ teaspoonful grated lemon rind ^ lb. ham 1 tablespoonful flour 1 teaepoonful salt i do. pepper i^-do. powdered sweetherbs✪ Veal and Ham Pie

AI-modernized reading of the original text

Remove the bone from the fillet and fill the hollow with veal forcemeat (page 28) ; cut some even pieces of fat bacon 1 inch long, ^ inch square, and with these lard the fillet on the top ; put in a saucepan the vegetables, cut up, also the herbs and parsley, lay the fillet on the top of this and pour round enough boiling water or stock to three parls cover it, add the juice of half a lemon, cover with buttered paper, see that the lid fits firmly, and simmer very gently 2 to 2^ hours ; lift the fillet into a tin, pour round a little gravy, and put in a sharp oven for 20 minutes. to take a nice brown ; meanwhile reduce the gravy by boiling it fast with the lid off ; dish the veal and strain over the gravy, and decorate the dish with cut lemon, and forcemeat balls if liked (page 28). No. 94. VEAL, Haricot (Entree). 2 lb. best end neck of veal i pint peas 4 small onions 1 teaspoonful salt J do. pepper 1 small cauliflower 1 pint good stock 1 oz. butter 1 oz. flour 1 teaspoonful lemon juice Divide the meat into neat cutlets, heat the butter till brown, hrown in it the onion and the flour, add the stock gradually, and when boiling add the veal, pepper and salt, simmer slowly 1 hour ; partly boil the peas and cauliflower, drain them and add them to haricot, simmer until vegetables are tender, add the lemon juice ; dish the cutlets in centre of a hot dish, the vegetables and gravy round ; garnish with forcemeat balls (page 28) and cut lemon. • No. 95. VEAL OLIVES (Entree). 1^ lb. fillet of veal 1 tablespoonful of suet ^ lemon rind, grated V teaspoonful salt f do. pepper A few grains cayenne 1 oz. butter ^ pint of water or stock ^ lb. fat bacon 2 oz. bread crumbs i teaspoonful sweet herbs ^ do. minced parsley A dust of powdered mace 1 egg 1 oz. flour 8 or 9 mushrooms Divide the fillet into thin pieces 5 inches long, by 2^ inches wide ; beat them until quite flat ; lay on the top a thin strip of bacon, then spread on the top of that a thin layer of forcemeat made with bread crumbs, sweet herbs, parsley, mace, suet, lemon rind, salt, pepper, and cayenne, all mixed with one egg ; roll up and skewer ; put the butter into a pan, and when quite hot and brown, put in the olives, and brown also ; remove from pan, add the flour and brown ; then add pint of water or stock, and when boiling, put back the olives, and simmer slowly 1-J hours; about 10 minutes before dishing, drop into the gravy 8 or 9 button mushrooms, ^ skinned, boil 10 minutes ; dish the olives on a hot dish with the mushrooms round ; strain over the gravy, and decorate the dish with cut lemon and green parsley. No. 96. VEAL AND HAM PIE. 1 J lb. veal 2 hard boiled eggs A few grains cayenne A dust of powdered mace ^ teaspoonful grated lemon rind ^ lb. ham 1 tablespoonful flour 1 teaepoonful salt i do. pepper i^-do. powdered sweetherbs

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