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Some Carrots, Turnips, Onion and Celery

A bunch of Herbs.

Cut the veal into neat plump fillets, and lard each; put them in a stewpan with a layer of carrots, turnips, onion, celery and herbs (mirepoix) at the bottom, placing the grenadines on the vegetables; cover them over with a buttered paper. Braise them thus for about twenty-five minutes, basting while cooking. When cooked, take out the grenadines and glaze them. Strain the stock, and reduce it well. Dish up the grenadines in a circle on mashed potato, pour the essence over, and serve some nicely-cooked vegetables, macédoine, peas, etc., in the centre.

Grilled Steak à la Maître d'Hôtel.

Ingredients.

Half a pound of Rump Steak.

Half an ounce of Butter.

One teaspoonful of Lemon-juice.

One dessertspoonful of chopped Parsley.