Modern cookery for private families

of either, if preferred hot, may be warmed through in a Dutch oven, or on the gridiron, or in a few spoonsful of gravy. The same ingredients made into small cakes, well floured, and slowly fried from twelve to fifteen minutes, then served with gravy made in the pan as for cutlets, will be found extremely good. Veal, 1-1/2 lb.; striped bacon, 8 oz.; salt and mace, 1 teaspoonful each; rind of lemon, 1; third of 1 nutmeg; cayenne, 4 grains; baked 1-1/4 to 1-1/2 hour. FRICANDEAU OF VEAL. (ENTRÉE). French cooks always prefer for this dish, which is a common one in their own country, that part of the fillet to which the fat or udder is attached;[76] but the flesh of the finer part of the neck or loin, raised clear from the bones, may be made to answer the purpose nearly or quite as well, and often much more conveniently, as the meat with us is not divided for sale as in France; and to purchase the entire fillet for the sake of the fricandeau would render it exceedingly expensive. Lay the veal flat upon a table or dresser, with the skin uppermost, and endeavour, with one stroke of an exceedingly sharp knife, to clear this off, and to leave the surface of the meat extremely smooth; next lard it thickly with small _lardoons_, as directed for a pheasant (page 181), and make one or two incisions in the underside with the point of a knife, that it may the better imbibe the flavour of the seasonings. Take a stewpan, of sufficient size to hold the fricandeau, and the proper quantity of vegetables compactly arranged, without much room being left round the meat. Put into it a couple of large carrots, cut in thick slices, two onions of moderate size, two or three roots of parsley, three bay leaves, two small blades of mace, a branch or two of lemon thyme, and a little cayenne, or a saltspoonful of white peppercorns. Raise these high in the centre of the stewpan, so as to support the meat, and