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VEAL, FRICASSEE OF (a German recipe)

This is a dish for spring-time. Cut up a breast of veal, stew it till tender in water flavoured with a little salt, bay-leaves, and a bunch of mixed herbs. Boil a dozen crayfish, pick out the meat, and set it aside; stew the shells, when pounded, in two ounces of butter, and strain them. Make the crayfish, with the exception of the tails, into balls with an equal quantity of bread-crumbs, two eggs, half the crayfish butter, and a little spice. Next boil some asparagus or cauliflower till tender. Make a sauce of two ounces of butter beaten to cream; to which add the yolks of two or three eggs beaten up, two spoonfuls of flour, the rest of the crayfish butter, and as much of the liquor in which the vegetables were boiled, or broth, as will make it a thin sauce. Now put the meat, the vegetables, and tails into the sauce, together with the balls; let all simmer for ten minutes; then take out the meat, boil the sauce a few minutes longer, and pour it over. Be careful to arrange the vegetables, fish, and balls with taste.