thyme, parsley, cellery tops, or seed pounded, and some carrots cut
small, strew the pieces of beef over, cover it with water, let it stew
very gently till perfectly done, take out the round, strain the gravy,
let it stand to be cold, take off the grease carefully, beat the whites
of four eggs, mix a little water with them, put them to the gravy, let
it boil till it looks clear, strain it, and when cold, put it over the
beef.

* * * * *


VEAL.


DIRECTIONS FOR THE PIECES IN THE DIFFERENT QUARTERS OF VEAL.

A loin of veal must always be roasted: the fillet or leg may be dressed
in various ways, the knuckle or knee is proper for soup or for boiling;
these are the pieces that compose the hind quarter. In the fore quarter,
the breast and rack admit variety in cooking; the shoulder and neck are
only fit for soup.

* * * * *

VEAL CUTLETS FROM THE FILLET OR LEG.

Cut off the flank and take the bone out, then take slices the size of
the fillet and half an inch thick, beat two yelks of eggs light, and
have some grated bread mixed with pepper, salt, pounded nutmeg and
chopped parsley; beat the slices a little, lay them on a board and wash