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

off the fat. The only thing to throw away before mixing is the bay-leaf. _Another way, or prepared with a Garniture of Cabbages._--Put in a stewpan and set on a good fire a piece of butter the size of an egg; when melted, add four onions and two small carrots, cut in slices; fry them two or three minutes, then put the loin in, with half a bay-leaf, wet with warm broth; then subdue the fire, let simmer about two hours and a half; strain the sauce on a dish, place the meat on it, and serve with a garniture of cabbages around. COLD VEAL. Cut the meat in slices and serve them on a dish, arranged according to fancy, and serve with a _piquante_, _poivrade_, _Mayonnaise_, _Provençale_, _ravigote_, or _rémolade_ sauce. It may also be decorated and served like cold mutton, in _vinaigrette_. _Another way._--Put a piece of butter the size of an egg in a stewpan and set on a good fire, mix in when melted two teaspoonfuls of flour, stir till of a brownish color, when add a saltspoonful of chopped parsley, four leaves of tarragon, salt, pepper, and half a pint of broth (more or less of the above according to the quantity of meat you have left), boil the whole fifteen minutes; then, if what you have left is from an entire piece, cut it in slices, lay them in the pan, and serve when warm enough, as it is. If what you have left is in pieces or slices, you merely place them in the pan and serve with the sauce when warm. BRAIN. _To prepare._--Put the brain in a bowl of cold water and a tablespoonful of vinegar and leave it in from one to two or three hours, that is, till you are ready to use it, but do not leave it more than five or six hours and not less than one hour. Take it off, remove the thin skin and blood-vessels that are all around. _To boil._--When prepared, put the brain in a small saucepan, cover it with cold water;