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Stewed Breast of Veal

Blanch a breast of veal, put it in a stewpan with a bunch of sweet herbs, two onions each stuck with two or three cloves, the peel of half a lemon, a blade of mace, three ounces of butter, and salt and pepper to taste. Fry the veal for two or three minutes, but do not allow it to take color, then pour in one pint of hot water and stew it gently until tender. When cooked remove the long bones from the veal and strain the liquor. Put one ounce of butter and one tablespoonful of flour in a stewpan and mix them over the fire, then stir in the veal stock, add one teacupful of thick cream, and stir the whole over the fire until boiling; then move the stewpan to the side of the fire and stir in the beaten yolks of two eggs, the juice of half a lemon, and some oysters that have been blanched in their own liquor. Place the veal on a hot dish, garnish it with fried oysters and slices of lemon, and serve. Stewed Breast of Veal, Nantaise Trim three pounds of the breast of veal, make a few incisions on the top, and tie it round tightly with string. Place it in a deep sautepan with a piece of pork skin cut up, a carrot and a sliced onion, and cover with buttered paper; when it begins to color after cooking five minutes or so, moisten it gently with one pint of water or broth. Baste as often as possible, and allow it to cook for one hour. Place it on a dish, strain the sauce over, garnish with six stuffed lettuce heads and a few croutons of fried bread, and serve. Stewed Breast of Veal with Turnips Cut half of a breast of veal into small pieces. Put one-fourth pound of butter into a saucepan with three tablespoonfuls of flour, and stir it over the fire for a few minutes; then put in the pieces of veal and fry them until the meat has well set. Remove the stewpan from the fire, drain off the fat, pour in by degrees sufficient broth and white wine mixed in equal quantities to cover the meat, also put in a large onion stuck with three or four cloves, a bunch of sweet herbs and a small quantity of pepper. Place the saucepan on the fire until the liquor commences to boil, then move it to the side, and allow it to simmer. Peel some turnips, cut them into the shape of balls with a vegetable cutter, and blanch them for a few minutes; then drain, place them in a fryingpan with a lump of butter or lard, and fry them until lightly colored, seasoning with a little pepper, salt and a little sugar. Drain all the fat from the turnips, put them in with the meat and finish the cooking. When cooked skim the fat off the stew, turn it out on to a hot dish, and serve.