The official handbook for the National Training School for Cookery

16. When it just boils we remove the stewpan to the side of the fire, and let the contents simmer gently for two hours. 17. After that time we take out the rolls of tripe and put them on a plate. 18. We take a strainer, hold it over a basin, and strain the stock. 19. We put two ounces of butter into another stewpan, and put it on the fire to melt. 20. When the butter is melted we add to it one omice of flour, and mix them smoothly together. 21. We now add the stock, and stir it over the fire until it boils and thickens. 22. We take half a lemon and squeeze the juice of it into the sauce. N.B. — We must be careful not to let any pips fall in. io8 National Training School for Cookery. 23. We also stir in one tablespoonful of Harvey sauce, and one tablespoonful of mushroom ketchup, and season the sauce with pepper and salt. 24. We now place in the rolls of tripe, and let them warm through. 25. For serving we arrange the rolls of tripe in a circle on a hot dish, with some piece of carrot, or spinach (see " Vegetables," Lessons Nos. 6 and 8), or with a mixture of vegetables (according to taste), in the centre, and pour the sauce round the edge. Lessons 071 Cooking Meat. — Braised Fillet of Veal 109 BRAISED FILLET OF VEAL. Average cost of " A Braised Fillet of Veal" s. d. 3! lbs. of the fillet of veal 3 6 \ lb. of the fat of bacon o 6 A bouquet garni of parsley, thyme, and \ L baylcaf j 0 °2 1 onion o o£ 3 pints of good stock 1 9 J 2 young carrots o 1 Celery and turnip ) , Salt . I 0 <* 6 o- Time required {the stock should be made the day before}, abotit one hour and a half Now we will show you how to Braise a Fillet of Veal. 1. We take three and a half pounds of the fillet of veal, put it on a board, and cut off all the skin with a sharp knife. 2. We lard this fillet in the same way as for fillets of beef (see "Entree," Lesson No. 3, from Note 3 to Note 7). 3. We place the fillet carefully in a braising pan. 4. We add a bouquet garni, consisting of a sprig of parsley, thyme, and a bay-leaf all tied neatly and tightly together. 5. We take two young carrots, wash them, scrape them clean with a knife and cut them in halves. 6. We take an onion and a quarter of a turnip, and peel them carefully. 7. We add these vegetables, and half a stick of celery, to the fillet in the braising pan. 8. We now pour in about three pints of good stock (the stock must not cover the meat), put the braising pan on the fire, and baste the fillet continually. 9. We take a piece of kitchen paper, cut a round to the size of the braising pan and butter it. 10. As soon as the stock boils, we lay this round of paper on the fillet in the stewpan. N.B. — This paper is to prevent the meat from browning too quickly. i to National Training School for Cookery. 11. We keep the lid of the braising pan on, and place it in a hot oven, and let it cook slowly for one hour and a quarter. 12. We must watch it, frequently raise the paper, and baste the veal with the stock. 13. We take the veal out of the braising pan, and place it on a hot dish. N.B. — We must stand this dish on the hot plate, or near the fire, to keep warm until the sauce is ready. 14. We put the braising pan on the fire and let the sauce reduce to a half glaze.