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Blanquette of Veal

Take your veal, which need not be from the fillet or the best cuts. Cut it into pieces about an inch long and add a little water when putting it into the pan; salt, pepper and a little nutmeg, and let it simmer for two hours. When tender, stir in the juice of half a lemon, and then bind the sauce with the yolk of an egg, or, in default of that, with a little flour. Serve immediately. You will find that when you wish to bind a sauce at the last minute, egg powder will serve very well.

Veal Cake, excellent for Supper Take some chopped veal and with it an equal quantity of chopped beef, and one-quarter the quantity of breadcrumbs from a fresh loaf. Bind all with a raw egg, adding salt and pepper, and, if wished, some blanched and chopped almonds. (Put a large piece of butter both above and below.) Shape the meat into the form of a loaf and put it in a dish, with a large slice of butter above and below it. Cook it for about half-an-hour.

Breast of Veal (A good and inexpensive dish) Cook the breast of veal in stock or in a little meat extract and water, with sliced carrots and onions, thyme, pepper, salt, three bay-leaves and three cloves. Let it stew for one hour in this, and then take it out. Take out also the vegetables, and strain the liquor. Make a bechamel sauce and add it to the liquor, giving it all a sharp taste with the juice of half a lemon. Put back the breast of veal in this sauce and when hot again serve them together.