The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

and braise the veal as before, garnish and sauce as for stewed rump of beef à la Macédoine de légumes (No. 434). No. 443. _Loin of Veal à la Purée de Céleri._ Prepare and braise the veal as before, without larding it; make a border of mashed potatoes on the dish, then have twenty good heads of celery, cut off the tops within two inches of the bottom, make a purée of celery (No. 117) with the tops, and stew the bottoms in a quart of white stock, with a quarter of an ounce of sugar, until tender; dress them upright upon the border of potatoes, place the veal in the centre, and pour the purée of celery round; serve very hot; the sauce must be rather thinner than usual. No. 444. _Loin of Veal à la Strasbourgienne._ Roast a loin of veal in vegetables in the manner as described for Fillets of Beef (No. 417), allowing it longer time according to the size; dress it on the dish with a border of mashed potatoes round, then have ready thirty pieces of Strasburg bacon, cut in the shape and size of cutlets; dress them on the potatoes round the veal, pour a sauce poivrade (No. 32) into the dish, but not over the bacon; glaze the bacon, and serve. The Strasburg bacon being very dry, requires soaking at least twenty-four hours; it most be allowed to simmer until very tender; place it between two dishes, with a weight upon it, and when cold cut it into the shapes required, and make them hot in good white stock. Good streaky bacon may be used instead of the Strasburg, if it is difficult to obtain. No. 445. _Fillet of Veal à la Princière._ Procure a good leg of veal, cut off the knuckle just above the joint, then cut out the bone from the middle of the fillet; have ready two pounds of forcemeat (No. 120), cut half a pound of cooked ham and twenty mushrooms into very small dice, mix them with the forcemeat; season rather high with cayenne pepper, salt,