into a stewpan with as much water as will cover them, 1 teaspoonful of salt, 1 tablespoonful of vinegar, the slices of onion, peppercorns and bay-leaf, and cooked gently for the same length of time, or until firm. When cool, chop finely, season well with salt and pepper, and add as much beaten egg as is necessary to bind the ingredients together. Stir over the fire until the mixture thickens, and when cool form into small round cakes, coat them with egg and breadcrumbs, and fry until lightly browned in hot fat.
Time.—1 hour altogether. Average Cost, 5d. or 6d., exclusive of the brains. Sufficient to garnish 1 dish, or, when served as a separate dish, for 3 or 4 persons.
696.—VEAL À LA ROMAINE. (Fr.—Poitrine de Veau à la Romaine.)
Ingredients.—A breast of veal, 1 lb. of sausage meat, ½ a lb. of Carolina rice, 1 tablespoonful of grated cheese, 1½ pints of stock, 1 large onion sliced, 1 carrot sliced, ½ a small turnip sliced, a bouquet-garni (parsley, thyme, bay-leaf), 10 peppercorns, pepper and salt.
Method.—Remove all bones and tendons, trim neatly, and season well with salt and pepper. Spread the sausage meat evenly over the inner surface, roll up lightly, and bind securely with string. Place the bones and trimmings in a stewpan just large enough to contain the meat, add the prepared vegetables, bouquet-garni, peppercorns, and a good seasoning of salt. Place the meat on the top, add water to nearly cover the vegetables, lay a greased paper on the meat, and put on a close-fitting lid. Cook very gently, basting frequently and adding more water or stock when necessary. Boil the rice in salted water for 10 minutes, drain well, replace in the stewpan, and add the BOILING stock. Simmer gently until the stock becomes absorbed, then season to taste. When the meat has cooked for 2 hours remove it from the stewpan, strain and replace the stock, add the prepared rice, and put back the meat. Cover with a greased paper as before, cook gently for 40 minutes longer, then take up the meat and remove the tape. Stir the cheese into the rice, place it on a hot dish, lay the meat on the top, and serve. The appearance of the meat is improved by brushing it lightly over with glaze. Variety may be introduced by forming the rice into croquettes, in which case it should be cooked in stock, mixed with one or two eggs, and when cold, shaped and fried in hot fat.
Time.—About 3 hours. Average Cost, 1s., exclusive of the veal. Sufficient or 8 or more persons, according to size. Seasonable at any time.
697.—BREAST OF VEAL STEWED WITH PEAS. (Fr.—Poitrine de Veau aux Petits Pois.)
Ingredients.—Breast of veal, forcemeat balls (see No. 396.), oz. of
