excellent, a piece of mint and a little white sugar will then be requisite.
FRICANDEAU OF VEAL.
Take a piece from the shoulder, about three to four pounds, trim it and form it into a well shaped even piece, the surface of which should be quite smooth; piqué it thickly, put it into a stewpan with a couple of onions, a carrot sliced, sweet herbs, two or three bay leaves, a large piece of chorissa or a slice of the root of a tongue smoked, a little whole pepper and salt; cover it with a gravy made from the trimmings of the veal, and stew till extremely tender, which can be proved by probing it with a fine skewer, then reduce part of the gravy to a glaze, glaze the meat with it and serve on a pureé of vegetables.
COLLARED VEAL.
Remove the bones, gristle, &c., from a nice piece of veal, the breast is the best part for the purpose; season the meat well with chopped herbs, mace, pepper, and salt, then lay between the veal slices of smoked tongue variegated
