slice of butter above and below it. Cook it for about half-an-hour.

[_Mme. Gabrielle Janssens_.]



BREAST OF VEAL

(A good and inexpensive dish)

Cook the breast of veal in stock or in a little meat extract and water,
with sliced carrots and onions, thyme, pepper, salt, three bay-leaves and
three cloves. Let it stew for one hour in this, and then take it out.
Take out also the vegetables, and strain the liquor. Make a bechamel
sauce and add it to the liquor, giving it all a sharp taste with the
juice of half a lemon. Put back the breast of veal in this sauce and when
hot again serve them together.

[_Mdlle. Spinette_.]



OX TONGUE

Cook the ox tongue in stock or in meat extract and water. Make the
hunters' sauce, as for a hare, but sprinkle into it some chopped
sultanas. Take the tongue out of the stock and skin it, cut it in neat
pieces if you wish, and let it heat in your sauce.

[_Mdlle. Spinette_.]