Buckmaster's cookery

off the chine-bone, as for cutlets. 2. Cut through the ribs about the middle, so as to roll the flaps underneath. 3. Tie the meat with a piece of tape, and wrap it in buttered paper when there is no caul. 4. Baste every few minutes. 5. About ten minutes before it is finished roasting remove the paper, sprinkle with salt, and let it come to a golden colour. 6. Skim off the fat, and strain the gravy over the meat. The French make a great many delicate dishes from the liver, tongues, ears, feet, brains, kidneys, and sweetbreads of calves. ROAST LOIN OF VEAL. Ingredients. Loin of Veal. 1. Take four or five pounds, including the kidney. 2. Remove the chine-bone. 3. Trim off some of the fat. 4. Roll the flap underneath, and tie it with a piece of tape, so as to enclose the kidney. ROAST CHUMP OF VEAL. Ingredients. Chump of Veal, 1. Take about the same weight as for loin of veal, and keep it in shape with a piece of tape. 2. Cover the veal with caul or buttered paper. Precautions. — The fire for roasting must not be too fierce, or the outside will be hardened before the inside is cooked ; always remove the tape before sending to table. Remove all the fat from the gravy, and baste. Veal a la Bourgeoise. -o:? VEAL A LA BOURGEOISE. Ingredients. 5 lbs. of Veal. Bacon. Bouquet garni. 40 Button Onions. Carrots. 1 pt. of Stock. Clove. Onion. Salt. 1. Take five pounds of fillet of veal and lard it. 2. Put it into a clean stewpan with four ounces of fat bacon cut into inch cubes. 3. Let the veal take a light brown on both sides. 4. Sprinkle with a little salt. 5. Add one onion with one clove stuck into it, and a bouquet garni. 6. When the meat begins to stick slightly to the stewpan, add a pint of stock. 7. Cover the stewpan and let the contents simmer for forty minutes. 8. Prepare thirty or forty button onions and the same number of pieces of carrot cut into pieces the same size and shape as the onions. 9. Remove the onion and bouquet garni, and put in the button onions and carrot. 10. Add, if necessary, a little more stock or hot water. 11. Cover the stew pan, and simmer for thirty or forty minutes longer. 12. Remove the veal carefully on to a hot dish, so as not to break it. 13. Place the vegetables round the veal, and pour the gravy over it. If the gravy is too thin it must be reduced by rapid boiling and stirring. Precautions. — The lid of the stewpan should not be removed more than is necessary, and before adding the stock an occasional shake of the stewpan is desirable. Be very careful the meat does not take too high a colour or burn. Buckmaster's Cookery. *7*. ■rstjjk FRICANDEAU OF VEAL- Ingredients. Veal. Carrots. Stock. Frying Butter. Onions.