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Montglas of Veal with Croutons

Trim off all the sinewy parts of a cooked minion fillet of veal, cut it into slices about one-fourth of an inch thick, then cut them into small squares. Put the veal into a saucepan with half its quantity of cooked pickled tongue and mushrooms also cut into small pieces. Pour one-half pint of brown sauce and one wineglassful of Madeira wine over the above ingredients, season with a little cayenne pepper and keep it on the fire until on the point of boiling, then move it to the side. Turn the montglas onto a hot dish, garnish with glazed croutons of fried bread, and serve.

Braised Neck of Veal with Truffles Trim a neck of veal, that part used for cutlets, cut the bone off short and lard it with black truffles in such a way as to resemble a draught-board. Braise the meat with plenty of bacon on the top, so that it will retain its white color, and glaze the meat slightly. Put the meat on a hot dish, cover it with Italian sauce and truffles, and serve.

Neck of Veal, St. Clair Style.

Roast a nicely-trimmed end of a neck of veal in vegetables; when nearly cooked remove the paper and vegetables and brown it lightly. Peel and boil a sufficient quantity of potatoes, mash them with butter and press them into a border mould. Stand the mould in a bain marie to keep hot. Make about one pint of thin tomato sauce, and mix with it one-half teaspoonful of anchovy butter. Cut a dozen slices of bacon into heart-shaped pieces and fry them. Place the veal on a hot dish, garnish with the slices of bacon, and serve with the sauce in a sauceboat.