Free the meat from skin and sinews and cut it into dice-like pieces. Cut the potatoes into cubes. Melt the butter in a saute-pan, add the meat and fry lightly for several minutes, then add the onion, finely chopped, stir over the fire for about five minutes, season with salt and pepper and add the potatoes. Pour off the superfluous fat, mix carefully and moisten with the cream and a table-spoonful of rich white stock, season with sufficient paprika pepper to give the sauce a pink tint, and cook gently for about 20 minutes. It is best to cook Entrees of Veal. 87 the goulash at the latter stage in a fireproof earthenware stewpan, in which it should be sent to table. Great care must be taken so as not to break the potatoes whilst cooking. Serve very hot. Veau Saut§ k la Milanaise. (Saut6 of Veal, Italian Style.) 2,\ lb. neck of veal (best end), 2 table-spoonfuls of flour, I lb. bacon, i oz. butter, i carrot, i onion, 4 ripe tomatoes, i bay-leaf, i glass white wine, i pint gravy, 4 oz. macaroni or piccoli (cooked separately), salt, pepper, and sugar✪ Veau Sauté à la Milanaise to season. Cut the veal into cutlets, remove the bones and skin and divide the meat into large dice or cub 3 shapes. Season with salt and pepper and sprinkle with the flour. Cut the bacon into slices, melt the butter in a deep saut6 or braising pan, line it with the bacon and fry a little, then put in the meat and allow it to take colour. Peel the onion, insert two cloves, scrape the carrot, and add both to the above, also the bay-leaf. Moisten with the wine and the gravy, stir till it boils, then cover and let cook gently for 15 minutes. Blanch the tomatoes, skin them, cut them in halves or quarters and put with the stew, then continue to cook till the meat is tender. Take up the meat and tomatoes, strain the sauce and pour a little over the meat and tomatoes. Heat up the macaroni in the rest of the sauce. Reheat the meat and add a pinch of castor sugar. Dish up, put the macaroni in the centre and serve. Note. — The gravy may be made with the bones and trimmings of the meat. Noisettes de Veau ^ la Turenne. (Veal Cubes, Larded and Stewed.) Cut ij lb. of lean veal into even-sized cube shapes, insert a few strips of larding bacon in each cube. Melt 88 Recherche Entrees. 2 oz. butter in a saute-pan, put in the meat, and fry over a quick fire for a few minutes. Then add 6 chopped mushrooms, 2 finely chopped shallots, and blend together Sprinkle over a dessert-spoonful of flour, stir and moisten with a gill of beef stock and a glass of Chablis, bring to the boil and simmer for 20 minutes. Season with salt, paprika, and pepper. Lastly add chopped parsley, \ gill of cream, and 2 yolks of eggs✪ Noisettes de Veau à la Turenne. Keep on the hot stove for another 20 minutes without boiling. Dish up and serve. Roulardines de Veau. (Small Veal Rolls on Skewers.) Cut 2 lb. of lean veal (fillet or cushion part), into 8-10 thin slices ; flatten each with a cutlet bat, trim them and season with salt and pepper. Have ready a mixture of finely chopped parsley, bread-crumbs, butter and aro- matic spice, spread one side of the veal slices with this, upon this place a thin slice of streaky bacon, and roll up each as neatly as possible, then fasten on to silver or wooden skewers. Melt about an ounce of butter in a saut6-pan ; when hot put in the rolls of veal and fry them Over a fairly quick fire long enough to take colour. Pour off the butter, moisten with enough demi-glace sauce or rich gravy to cover the bottom of the pan. Place a piece of buttered paper✪ Roulardines de Veau on top and finish cooking in the oven. Allow about 20 minutes for this and baste frequently. Serve in a deep entrde dish and garnish with cubes of fried potatoes and groups of green peas or French beans. XVI. CAILLES ROTIES SOUS LA CENDRE. (/). 1 52.) NOIX DE BCEUF A LA VIART. (p. IO3,) 89 Entrees of Beef. Langue de Boeuf Brais^e aux ^Ipinards.

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Free the meat from skin and sinews and cut it into dice-like pieces. Cut the potatoes into cubes. Melt the butter in a saute-pan, add the meat and fry lightly for several minutes, then add the onion, finely chopped, stir over the fire for about five minutes, season with salt and pepper and add the potatoes. Pour off the superfluous fat, mix carefully and moisten with the cream and a table-spoonful of rich white stock, season with sufficient paprika pepper to give the sauce a pink tint, and cook gently for about 20 minutes. It is best to cook Entrees of Veal. 87 the goulash at the latter stage in a fireproof earthenware stewpan, in which it should be sent to table. Great care must be taken so as not to break the potatoes whilst cooking. Serve very hot. Veau Saut§ k la Milanaise. (Saut6 of Veal, Italian Style.) 2,\ lb. neck of veal (best end), 2 table-spoonfuls of flour, I lb. bacon, i oz. butter, i carrot, i onion, 4 ripe tomatoes, i bay-leaf, i glass white wine, i pint gravy, 4 oz. macaroni or piccoli (cooked separately), salt, pepper, and sugar to season. Cut the veal into cutlets, remove the bones and skin and divide the meat into large dice or cub 3 shapes. Season with salt and pepper and sprinkle with the flour. Cut the bacon into slices, melt the butter in a deep saut6 or braising pan, line it with the bacon and fry a little, then put in the meat and allow it to take colour. Peel the onion, insert two cloves, scrape the carrot, and add both to the above, also the bay-leaf. Moisten with the wine and the gravy, stir till it boils, then cover and let cook gently for 15 minutes. Blanch the tomatoes, skin them, cut them in halves or quarters and put with the stew, then continue to cook till the meat is tender. Take up the meat and tomatoes, strain the sauce and pour a little over the meat and tomatoes. Heat up the macaroni in the rest of the sauce. Reheat the meat and add a pinch of castor sugar. Dish up, put the macaroni in the centre and serve. Note. — The gravy may be made with the bones and trimmings of the meat. Noisettes de Veau ^ la Turenne. (Veal Cubes, Larded and Stewed.) Cut ij lb. of lean veal into even-sized cube shapes, insert a few strips of larding bacon in each cube. Melt 88 Recherche Entrees. 2 oz. butter in a saute-pan, put in the meat, and fry over a quick fire for a few minutes. Then add 6 chopped mushrooms, 2 finely chopped shallots, and blend together Sprinkle over a dessert-spoonful of flour, stir and moisten with a gill of beef stock and a glass of Chablis, bring to the boil and simmer for 20 minutes. Season with salt, paprika, and pepper. Lastly add chopped parsley, \ gill of cream, and 2 yolks of eggs. Keep on the hot stove for another 20 minutes without boiling. Dish up and serve. Roulardines de Veau. (Small Veal Rolls on Skewers.) Cut 2 lb. of lean veal (fillet or cushion part), into 8-10 thin slices ; flatten each with a cutlet bat, trim them and season with salt and pepper. Have ready a mixture of finely chopped parsley, bread-crumbs, butter and aro- matic spice, spread one side of the veal slices with this, upon this place a thin slice of streaky bacon, and roll up each as neatly as possible, then fasten on to silver or wooden skewers. Melt about an ounce of butter in a saut6-pan ; when hot put in the rolls of veal and fry them Over a fairly quick fire long enough to take colour. Pour off the butter, moisten with enough demi-glace sauce or rich gravy to cover the bottom of the pan. Place a piece of buttered paper on top and finish cooking in the oven. Allow about 20 minutes for this and baste frequently. Serve in a deep entrde dish and garnish with cubes of fried potatoes and groups of green peas or French beans. XVI. CAILLES ROTIES SOUS LA CENDRE. (/). 1 52.) NOIX DE BCEUF A LA VIART. (p. IO3,) 89 Entrees of Beef. Langue de Boeuf Brais^e aux ^Ipinards.

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