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VEAL, BREAST OF (a la Marengo)

This is an imitation of the famous fricasseed Chicken a la Marengo (which see). Cut up a portion of the breast of veal into neat pieces convenient for serving. Fry these in butter or fat till they are lightly browned, and put into the pan with them a little grated ham, a large onion thinly sliced, and a little pepper and salt. Pour upon them as much stock or water as will barely cover them. Simmer all gently together till the veal is done enough, then add half a dozen or more stewed mushrooms. Thicken the sauce with a small piece of brown thickening, and throw into it at the moment of serving a little finely-chopped parsley. Put the veal into a dish, pour the sauce over, and garnish with toasted sippets. Time to simmer the veal, about two hours. Probable cost, breast of veal, 9d. to 10d. per pound.