irater. Place the meat in a Baucepan over the fire, cover with boil- ing water, add 6 small or 2 large white onions, 1 even tablespoonfnl salt, Ys teaspoonfnl white pepper, 4 ounces salt pork, cut into thin slices, cover and cook slowly ly^ hour. Peel 8 medium-sized pota- toes, cut them into quarters and add to the stew. Mix 1 ounce butter with 1 tablespoonfnl flour✪ Veal Fricassee, add it to the stew, cook until potatoes are done; add 1 tablespoonful fine-chopped parsley, and serve. Teal Stew h PHanovrleiiiie*— Procure a shank of veal having 2y, pounds of meat, cut the meat into inch-sized pieces, and crack the bones into small pieces ; place it in a saucepan, cover with cold ^ater, add 1 teaspoonfnl salt, 1 onion, a small carrot, Vt white turnip, and a bouquet Place the saucepan over the fire and boil 1 hour ; then strain the broth ; season the meat with 1 even table* spoonful salt, 1 even teaspoonfnl pepper, mix the seasoning and meat well together. Out 2 ounces larding pork into small pieces, put it in a saucepan over the fire, fry light brown, add 1 ounce butter, Vt cupful fine-cut onions, cook 3 minutes ; then add the meat, cover and cook 15 minutes, stirring often ; add 1 tablespoon- ful flour, mix it with the meat, then add iVt pint of the veal broth, cover and cook slowly 30 minutes. Serve on a warmed dish with boiled rice or nudles. Bagoflt of Cairs Tongne. — Place 2 well-cleaned calf tongues in a saucepan over the flre, cover with boiling water, cook 3 min- utes ; drain the tongues in a colander, rinse off with cold water, return to a saucepan, and cover with boiling water ; add 2 onions, a bouquet, y, tablespoonful salt, Y^ teaspoonfnl pepper, cover and cook till tender. When done taLj out the tongues, remove the skin, cut into slices, put in a saucepan with a little broth, and set in a warm place to keep warm. Melt 1 ounce butter in a saucepan, add 2 fine- cut onions, fry light brown ; add 1 heaping tablespoonful fiour, stir and cook 2 minutes ; add 3 cupf uls tongue broth, 1 teaspoonfnl beef extract, and 3 tablespoonf uls sherry wine, cook 3 minutes ; then strain 282 MBATa into a dean saucepan, add 12 small mnshrooms, oook 10 minutes; add lastly the tongue slices and 12 veal forcemeat balls (if not brown enough a<ld a little sugar color). Serve on a hot dish, garnish with fleurons of puff paste, or with a border of rice, spaghetti, or nudles, or in a Yol*au-yent Bagoi&t of fresh pig's tongue is prepared in the same way. Teal Bolls. — Cut ly, pound of veal from the leg into thin slices 5 inches long and 4 inches wide, season with 1 even table- spoonful seasoning salt ; prepare a veal forcemeat ; coyer the slices of veal with the forcemeat, roll, and tie them with a string. Place a roasting pan with 2 ounces fine-cut larding pork over the fire ; fry until light brown, add 1 ounce butter, put in the rolls, and let cook 10 minutes, turning frequently ; then add V^ cupful boiling water or broth, 1 small sliced onion, and a few slices of carrots ; set the pan in a medium-hot oven, cover with buttered paper, and roast 30 minutes, basting frequently (if the gravy should get too brown add a little water).✪ Teal Bolls

AI-modernized reading of the original text

water. Place the meat in a saucepan over the fire, cover with boiling water, add 6 small or 2 large white onions, 1 even tablespoonful salt, 1/4 teaspoonful white pepper, 4 ounces salt pork, cut into thin slices, cover and cook slowly 1 1/2 hour. Peel 8 medium-sized potatoes, cut them into quarters and add to the stew. Mix 1 ounce butter with 1 tablespoonful flour, add it to the stew, cook until potatoes are done; add 1 tablespoonful fine-chopped parsley, and serve. Veal Stew à l'Hanovérienne.— Procure a shank of veal having 2 1/2 pounds of meat, cut the meat into inch-sized pieces, and crack the bones into small pieces ; place it in a saucepan, cover with cold water, add 1 teaspoonful salt, 1 onion, a small carrot, 1/4 white turnip, and a bouquet Place the saucepan over the fire and boil 1 hour ; then strain the broth ; season the meat with 1 even tablespoonful salt, 1 even teaspoonful pepper, mix the seasoning and meat well together. Cut 2 ounces larding pork into small pieces, put it in a saucepan over the fire, fry light brown, add 1 ounce butter, 1/4 cupful fine-cut onions, cook 3 minutes ; then add the meat, cover and cook 15 minutes, stirring often ; add 1 tablespoonful flour, mix it with the meat, then add 1 1/2 pint of the veal broth, cover and cook slowly 30 minutes. Serve on a warmed dish with boiled rice or nudles. Ragoût of Calf's Tongue. — Place 2 well-cleaned calf tongues in a saucepan over the flre, cover with boiling water, cook 3 minutes ; drain the tongues in a colander, rinse off with cold water, return to a saucepan, and cover with boiling water ; add 2 onions, a bouquet, 1/2 tablespoonful salt, 1/2 teaspoonful pepper, cover and cook till tender. When done taLj out the tongues, remove the skin, cut into slices, put in a saucepan with a little broth, and set in a warm place to keep warm. Melt 1 ounce butter in a saucepan, add 2 fine-cut onions, fry light brown; add 1 heaping tablespoonful flour, stir and cook 2 minutes ; add 3 cupfuls tongue broth, 1 teaspoonful beef extract, and 3 tablespoonfuls sherry wine, cook 3 minutes ; tthen strain into a clean saucepan, add 12 small mushrooms, cook 10 minutes; add lastly the tongue slices and 12 veal forcemeat balls (if not brown enough add a little sugar color). Serve on a hot dish, garnish with fleurons of puff paste, or with a border of rice, spaghetti, or nudles, or in a Yol*au-yent Ragoût of fresh pig's tongue is prepared in the same way. Veal Rolls. — Cut 1 1/2 pound of veal from the leg into thin slices 5 inches long and 4 inches wide, season with 1 even tablespoonful seasoning salt ; prepare a veal forcemeat ; coyer the slices of veal with the forcemeat, roll, and tie them with a string. Place a roasting pan with 2 ounces fine-cut larding pork over the fire ; fry until light brown, add 1 ounce butter, put in the rolls, and let cook 10 minutes, turning frequently ; then add 1/2 cupful boiling water or broth, 1 small sliced onion, and a few slices of carrots ; set the pan in a medium-hot oven, cover with buttered paper, and roast 30 minutes, basting frequently (if the gravy should get too brown add a little water).

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Teal Stew with VegetablesBagot of Calf's TongueVeal FricasseeTeal StewTeal Bolls

European and American cuisine