Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

with the six small onions, and serve warm. _In Scallops._--Take a piece from the loin or leg of veal, cut it in pieces about three inches long, two inches broad, and one-third of an inch thick, as evenly as possible, and flatten them with a chopper. Salt and pepper them on both sides, and fry them with a little butter till about half done, on both sides alike. Add a little broth and chopped parsley, and boil gently till done. Place the pieces of veal all around the platter, one lapping over another, turn the sauce in the middle of them, and serve. _Another._--Cut the veal in pieces as for the above; beat one or two eggs in a plate with salt, pepper, and chopped parsley; dip each piece into it and then roll in bread-crumbs; butter a bakepan, place the veal in with a small lump of butter on each piece, and bake; turn over to bake evenly. Serve as the above, with a _piquante_ or tomato sauce in the middle. BREAST, STEWED. Cut in dice two ounces of bacon, put it in a stewpan and set on a good fire; add two ounces of butter, and two onions cut in slices; when melted, lay the breast in, turn it over and leave till of a golden color on both sides; add then two small carrots cut in pieces, one teaspoonful of chopped green onions, three sprigs of parsley, half a turnip, salt, and pepper; moisten with half a pint of warm water; leave thus about three hours on a moderate fire. Strain the juice in a dish, put the meat on it, and serve. The pieces of carrots and of bacon may be served with the meat, if you choose. _The same, with Green Peas._--Cut the breast in square pieces about two inches in size. Put in a stewpan a piece of butter the size of an egg, and set it on the fire; when melted, mix in it a teaspoonful of flour, then lay the meat in, and wet with half a glass of broth, same of