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Stewed Neck of Veal

Trim a neck of veal, soak it in tepid water for a short time, then put it in boiling water and leave it for ten minutes. Put one-fourth pound of butter in a stewpan and add two ounces of flour and stir it over the fire until well mixed; then put in the veal, two or three onions, carrots and parsnips, a bunch of parsley, a clove of garlic, two or three cloves, a little salt and pepper, and moisten with a little water. Cook the meat gently until tender, then take it out and place it on a hot dish. Boil the cooking liquor until well reduced, then strain it through a fine hair sieve. Mix one tablespoonful of chopped gherkins and one teaspoonful of vinegar with the sauce, and serve in a sauceboat with the veal.

Stewed Veal, Provincial Cut into pieces three pounds of lean veal from the breast or shoulder-blade and place them in a stewpan with one ounce of butter, two tablespoonfuls of sweet oil and one chopped onion. Cook for ten minutes, stirring now and then; add two tablespoonfus of flour, stir again and moisten with one quart of white broth. Season with one heaping tablespoonful of salt, one teaspoonful of pepper and add half a dozen minced mushrooms, three crushed cloves of garlic and a bunch of garnished parsley. Cook for forty minutes, and serve on a hot dish with a little chopped parsley sprinkled over it. Stewed Veal, Solferine Cook three pounds or so of veal cut into pieces from the breast or shoulder in one ounce of butter with half a dozen small young onions. When cooked for ten minutes add two tablespoonfuls of flour, and moisten with one quart of white broth, and one gill of tomato sauce, seasoning with one tablespoonful of salt and one teaspoonful of pepper. Stir together well until it reaches the boiling point, then add two turnips and two or three carrots cut out into various shapes with a vegetable scoop, and a garnished bouquet. Cook for forty minutes longer, and serve. Any kind of vegetables in season may be added.