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Veal, Grenadins Of

Take from the fillet a slice of veal about an inch in thickness, and divide it into neat round pieces; or if preferred the round pieces of lean cut out of five or six chops from the best end of a neck or loin of veal may be used. Flatten the collops, and lard them very thickly, on one side only, with strips of fat bacon. Put the bones and trimmings of the veal into a stewpan with a pint and a half of cold water, a carrot, a turnip, an onion stuck with two cloves, a bunch of sweet herbs, a sprig of marjoram, an ounce of lean ham, a small lump of sugar, half a tea-spoonful of unmixed mustard, and a little salt and white pepper. Let the sauce boil till it is strong and pleasantly flavoured. Skim frequently, and when it is done enough strain it, let it get cold, and then remove the cake of fat from the top. Rub garlic quickly across the bottom of a bright stewpan, dissolve a thick slice of fresh butter in it, lay in the pieces of veal, the larded side uppermost, and let them remain until they are lightly browned. Pour in as much of the strained gravy as will just touch, without covering, the larding, and let the veal simmer gently till done enough. Skim the gravy, and baste the veal frequently with the liquor. Take out the meat, and put into the gravy a pint of young freshly-shelled green peas, with a small lump of white sugar. Leave the lid off the pan, and let the peas boil for five minutes, then put in the veal, and let it simmer till the peas are done enough. Put the peas on a dish, place the collops, with the larding uppermost, upon them, pour the gravy over all, and serve. If preferred, instead of green peas being used, the veal may be dished upon a puree of mushrooms, cooked sorrel, and endive. Some cooks, instead of making the grenadins of uniform size, cut one large one to place in the centre, and form the rest of the meat into diamonds, to be arranged round it. Time, two hours to simmer the grenadins.