IOO DIFFERENT WAYS TO COOK MEAT.
and herbs; simmer these for i hour, and strain the liquor. Rub a little flour into some butter, add this to the gravy, set it on the fire, and, when it boils, skim it well. Mince the meat finely by cutting and not chopping it; put it in the gravy and let it get warmed through gradually; add the lemon juice and cream, and, when it is on the point of boiling, serve. Garnish the dish with sippets of toasted bread and slices of bacon rolled and toasted. Forcemeat balls may also be added. If more lemon juice is liked than is stated above, put a little very finely minced to the veal, after it is warmed in the gravy. One hour to make the gravy.
Frtcandeau of Beef.—Three lbs. of the inside fillet of the sirloin (a piece of the rump may be substituted for this), pepper and salt to taste, 3 cloves, 2 blades of mace, 6 whole allspice berries, 1 pint of stock or water, 1 glass of sherry, 1 bunch of savory herbs, 2 shallots and bacon. Cut some bacon into thin strips and sprinkle over them a seasoning of salt and pepper mixed with cloves, mace and allspice well pounded. Lard the beef with these, put it into a stew-pan with the stock or water, sherry, herbs, shallots, 2 cloves, and some pepper and salt. Stew the meat gently until tender, then take it out, cover it closely, skim off the fat from the gravy, and strain it. Set it on the fire and let it boil till it becomes glaze. Glaze the larded side with this and serve on sorrel sauce, which is made as follows: Wash and pick some sorrel, put it into a stewpan with only the water that hangs about it; keep stirring to prevent it burning, and when done, lay it on a sieve to dry. Chip and stew it with a small piece of butter and 4 or 5 tablespoonfuls of good gravy for 1 hour, and rub it through a tammy. * If too acrid, add a little sugar, and a little cabbage, lettuce boiled with the sorrel will be found to be an improvement. Two hours to gently stew the meat. Seasonable at any time.
Frtcandeau of Veal.—A piece of the fat side of a leg of mut-on (about 3 lbs.), lardones, 2 carrots, 2 large onions, a faggot of savory herbs, 2 blades of pounded mace, 6 whole allspice, 2 bay leaves, pepper to taste, a few slices of fat bacon and 1 pint of stock. The veal for a fricandeau should be of the best quality, or it will not be good. It may be known by the meat being white and not thready. Take off the skin, flatten the veal on the table, then at one stroke of the knife cut oif as much as is required, for a fricandeau with an uneven surface never looks well. Trim it, with a sharp knife make 2 or 3 slits in the middle, that it may taste more of the seasoning. Now lard it thickly with the fat bacon, as lean bacon gives a red color to the fricandeau. Slice the vegetables and put these with the spices and herbs in the middle of a stew-pan, with a few slices of