Modern cookery for private families

prevent its touching the gravy. Cover them with slices of very fat bacon, and place the fricandeau gently on them; then pour in as much good veal broth, or stock, as will nearly cover the vegetables without reaching to the veal. A calf’s foot, split in two, may with advantage be laid under them in the first instance. Stew the fricandeau _very_ gently for upwards of three hours, or until it is found to be extremely tender when probed with a fine skewer or a larding-pin. Plenty of live embers must then be put on the lid of the stewpan for ten minutes or a quarter of an hour, to render the lardoons firm. Lift out the fricandeau and keep it hot; strain and reduce the gravy very quickly, after having skimmed off every particle of fat; glaze the veal, and serve it on a ragout of sorrel, cucumbers, or spinach. This, though rather an elaborate receipt, is the best we can offer to the reader for a dish, which is now almost as fashionable with us as it is common on the Continent. Some English cooks have a very summary method of preparing it; they merely lard and boil the veal until they can “cut it with a spoon.” then glaze and serve it with “brown gravy in the dish.” This may be very tolerable eating, but it will bear small resemblance to the French fricandeau. Footnote 76: Called by them the _noix_. 3-1/2 to 4 hours. SPRING-STEW OF VEAL. Cut two pound of veal, free from fat, into small half-inch thick cutlets; flour them well, and fry them in butter with two small cucumbers sliced, sprinkled with pepper, and floured, one moderate sized lettuce, and twenty-four green gooseberries cut open lengthwise and seeded. When the whole is nicely browned, lift it into a thick saucepan, and pour gradually into the pan half a pint, or rather more, of boiling water, broth, or gravy. Add as much salt and pepper as it requires. Give it a minute’s simmer, and pour it over the meat, shaking it well round the