Directions for Cookery, in its Various Branches

fine will improve it. You may stuff a fillet of veal entirely with sausage meat. To accompany a fillet of veal, the usual dish is boiled ham or bacon. A shoulder of veal may be stuffed and roasted in a similar manner. TO STEW A BREAST OF VEAL. Divide the breast into pieces according to the position of the bones. Put them into a stew-pan with a few slices of ham, some whole pepper, a bunch of parsley, and a large onion quartered. Add sufficient water to keep it from burning, and let it stew slowly till the meat is quite tender. Then put to it a quart or more of green peas that have boiled twenty minutes in another pot, and a piece of butter rolled in flour. Let all stew together a quarter of an hour longer. Serve it up, with the veal in the middle, the peas round it, and the ham laid on the peas. You may stew a breast of veal with tomatas. TO STEW A FILLET OF VEAL. Take a fillet of veal, rub it with salt, and then with a sharp knife make deep incisions all over the surface, the bottom as well as the top and sides. Make a stuffing of grated stale bread, butter, chopped sweet marjoram, grated lemon-peel, nutmeg, pepper and salt, mixed up with beaten yolk of egg to bind and give it consistency. Fill the holes or incisions with the stuffing, pressing it down well with your fingers. Reserve some of the stuffing to rub all over the outside of the meat. Have ready some very thin slices of cold boiled ham, the fatter the better. Cover the veal with them, fastening them on with skewers. Put it into a pot, and stew it slowly in a very little water, just enough to cover it. It will take at least five hours to stew; or more, in proportion to its size. When done, take off the ham, and lay it round the veal in a dish. You may stew with it a quart or three pints of young