A WHITE FRICANDEAU OF VEAL.

Take four or five pounds of breast of veal, or fillet from the
shoulder; stuff it with a finely flavoured veal stuffing and put it
into a stewpan with water sufficient to cover it, a calf's-foot cut
in pieces is sometimes added, season with one onion, a blade of mace,
white pepper and salt, and a sprig of parsley, stew the whole gently
until the meat is quite tender, then skim and strain the gravy and
stir in the beaten yolks of four eggs, and the juice of two lemons
previously mixed smoothly with a portion of the gravy, button
mushrooms, or pieces of celery stewed with the veal are sometimes
added by way of varying the flavor, egg and forcemeat balls garnish
the dish. When required to look elegant it should be piqué.

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A BROWN FRICASSEE.

Cut a breast of veal in pieces, fry them lightly and put them into a
stewpan with a good beef gravy, seasoned with white pepper, salt, a
couple of sliced onions (previously browned in a little oil), and a
piece of whole ginger, let it simmer very slowly for two hours taking
care to remove the scum or fat, have ready some rich forcemeat and
spread it about an inch thick over three cold hard boiled eggs, fry
these for a few moments and put them in the saucepan with the veal;
before serving, these balls should be cut in quarters, and the gravy
rendered more savory by the addition of lemon juice and half a glass
of white wine, or a table-spoonful of walnut liquor, if the gravy is
not sufficiently thick by long stewing, a little browned flour may be
stirred in.