Season 3 pounds of veal. Lay some sliced bacon in a saucepan; let get
hot; add the veal. Cover and let brown with 2 sliced onions, 2 carrots
and an herb bouquet, 1 bay-leaf and 1 tablespoonful of butter. Add 1
pint of water and let simmer until tender. Add chopped mushrooms and a
small glass of wine. Let all get hot and serve.


27.--French Apple Pie.

Line a deep pie-dish with a rich pie-crust. Chop 4 apples very fine
and mix with sugar, cinnamon, lemon-juice and 1/2 cup of currants.
Then mix with the yolks of 2 eggs well beaten. Fill the pie and bake
until done. Beat the whites with pulverized sugar and spread on the
pie. Let get light brown on top.


28.--Vienna Filled Apples.

Remove the core and scrape out the inside of the apples. Mix the
scraped apple with chopped raisins, nuts, cinnamon, sugar and grated
lemon peel. Fill the apples; place in a stew-pan. Mix 1/2 cup of wine
with 1/2 cup of water. Sweeten with 3 tablespoonfuls of sugar and pour
over the apples. Let cook slowly until the apples are tender. Remove
from the fire; put on a glass dish. Pour over the sauce and
serve cold.


29.--Scotch Stewed Tripe.