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page 88
and pepper to suit the taste, 1 or 1 1/2 pint milk, boil five or six minutes
while stirring continually; when the sauce is quite thick place it aside in a
warm but not too hot place. 2d. Half an hour before serving carve the loin in
slices about 2/3 inch thick, then reconstruct the whole loin by placing sauce
between its slices. Pour the remaining portion of the sauce over, sprinkle the
grated cheese on this and bake in an oven and serve with a gravy apart. (No.
198.)
243. VEAU A LA BOURGEOISE.
VEAL A LA BOURGEOISE. (Entree.)
PROPORTIONS.
Veal champ end,......3 to 4 lbs.
Butter...............2 tablespoonsful.
Stock or water.......2 glassesful.
Small onions.........12.
Carrots..............6.
Time.--1 1/2 hours.
PREPARATION.--Place the veal in a stew pan with 2 tablespoonsful butter. Let
brown awhile, add 2 glassesful stock, 6 carrots cut in four, 12 small onions,
and let cook slowly while basting one hour and one half. 2d Serve the veal with
a vegetable around it, skin the floating grease off the gravy and serve it apart
in a sauce bowl.
244. PORTRINE DE VEAU FARCIE.
STUFFED VEAL BRISKET (Entree)
PROPORTIONS.
Veal brisket........4 to 5 lbs.
Butter..............1 tablespoonful.
Water...............1 glassful.
FOR THE STUFFING:
Sausage meat........1 lb.
Bread crumbs........1/2 pint.
Onion...............1.
Butter..............1 tablespoonful.
Parsley.............1/4 handful.
Salt and pepper.....To suit taste.
Time.--3/4 hour.
PREPARATION.--1st. Take from 4 to 5 lbs veal brisket, prepare to be stuffed* and
stuff it with a stuffing made as indicated below. 2d. Sew the brisket with a
needle, place it in a pan with 2 tablespoonsful butter over it, add one glassful
water, and let bake as indicated, No. 240. Serve with the gravy apart.
STUFFING.--Let brown one chopped onion in some butter and mix it with the bread
crumbs (having been dipped wet in one half pint milk) and chopped parsley, add
the sausage meat chopped fine and mix well the whole.
*Veal brisket are sold by butchers already prepared for stuffing.
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