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CHAPTER XLIV: Place

Place in the bottom of a baking pan 2 slices salt pork cut fine, a layer of sliced potatoes, a little chopped onion, a layer of finely chopped uncooked veal, pepper, and salt. Continue until the dish is full. Spread over the top bits of butter. Bake forty-five minutes.

Veal Stew. 3 pounds breast veal, 3 tablespoonfuls butter, 2 tablespoonfuls flour, Bunch parsley, 2 carrots, 2 cupfuls cooked green peas.

Cut up the veal and fry light brown in a pan with the butter; drain off most of the butter; sprinkle the flour over the meat; mix well and fry a little longer, add 1 pint water and let boil; take out the meat, put it in another pan, strain the sauce over it.

Add the parsley chopped fine, carrots cut fine, and peas. Boil up again, and serve.

Veal Collops (Scotch recipe). 1½ pounds veal, 2 tablespoonfuls butter, 1 tablespoonful chopped onion, 2 cupfuls stock, 1 can green peas, Salt and pepper.

Trim off skin and fat from the veal and put through a meat chopper.

Melt the butter and brown the onion, then add the stock; season to taste and simmer five minutes. Fry the chopped raw meat in a spider. Stir until the butter is absorbed; strain over it the stock in the saucepan; cover, simmer for twenty minutes, stirring occasionally. Place the peas in a saucepan with butter, salt, and pepper, and heat. When the meat has absorbed the liquor, turn it into the center of a hot platter; sprinkle with finely chopped parsley and sur round with the peas.

Calves' Tongue with Tomato Sauce, 2 calves' tongues, 1 tablespoonful flour, 1 cupful water, 4 tablespoonfuls vinegar 1 bunch parsley, 1 onion, 3 cloves.

Soak the tongues in warm water an hour; drain and parboil, cool, pare, and scrape off the white skin. Put the flour in a saucepan, stir into it gradually the water. When it boils, add the tongues with vinegar, parsley, VEAL onion, and cloves. Cover and cook rot, bay leaf, salt, stock, and tomaslowly an hour. Serve with tomato sauce.