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

spoonfuls of brown sauce, and the same quantity of melted butter into a stewpan, place it on the fire, let it boil ten minutes, skim it, add three tablespoonfuls of Harvey sauce, and it is ready to serve. No. 456. _Breast of Veal aux pois fins à l’Anglaise._ Dress the veal exactly as before, have ready boiled a quart of fresh young peas, put them into a stewpan, with eight spoonfuls of brown sauce (No. 1), a teaspoonful of powdered sugar, a quarter of a pound of fresh butter, and a small bunch of parsley, boil them ten minutes, season with a little salt if required, pour them into your dish, glaze the veal and serve it upon them. No. 457. _Breast of Veal à la purée de céleri._ Dress the veal as before, and serve with a purée of celery (No. 117) under it. No. 458. _Breast of Veal sauce tomate._ Dress the veal as before and serve with a sauce tomate (No. 37) under it. Breasts of veal may be stewed like the necks, or roasted with vegetables, but they are best roasted as before described. No. 459. _Calf’s Head._ Procure a nice white calf’s head that has been well scalded, saw it in halves, taking out the tongue (whole) and the brains, make a white stock as follows: put two carrots, two turnips, two heads of celery, (cut up small), a quarter of a pound of butter, six cloves, four blades of mace, and a bunch of parsley, thyme, and bay-leaves, pass it over the fire twenty minutes in a long brasier large enough to lay the head in, then add a pint of water with which when boiled mix a quarter of a pound of flour, add a gallon of water, two lemons in slices, and a quarter of a pound of salt; let it boil up, then lay the head in, take care that it is well covered or the part exposed would become quite black, when boiling set it on the corner of the stove to simmer for two hours, or until it is