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Stewed Loin of Veal

The chump end of a loin of veal is the best part to stew. When well floured, place it in a saucepan with a little butter that has been browned over the fire, and brown the veal in it; when of a good color, pour in enough good veal broth to half cover it, put in a couple of carrots, cut in pieces an onion, a small sprig of parsley, and a small bunch of sweet herbs, and stew gently for two hours and a half. When half done, turn it, and when quite done, take it out. Thicken the broth, season it to taste, pour over the veal, and serve. Stewed Veal, Marengo Cut three pounds of lean veal into pieces and cook them in a stewpan with one gill of oil, a cut up onion or two shallots and two or three ounces of salt pork, also cut in pieces. Toss them occasionally, and when well browned, which should take about ten minutes, dredge in two tablespoonfuls of flour, stirring well. Moisten with one quart of white broth and one gill of tomato sauce and season with one tablespoonful of salt and one teaspoonful of pepper, adding a crushed clove of garlic and a garnished bouquet. Cook for forty minutes and serve with croutons of fried bread for garnish with a little chopped parsley sprinkled over.