rboil also a cabbage
and a bit of streaked bacon, cut in slices, leaving the rind to it. Tie
each separately with packthread, and let them stew together with good
broth; no salt or pepper, on account of the bacon. When the whole is
done, take out the meat and cabbage, and put them into the terrine you
serve to table. Take the fat off the broth, put in a little cullis, and
reduce the sauce over the stove. When of a proper thickness pour it over
the meat, and serve up.

_Breast of Veal en fricandeau._

Lard your veal, and take a ragout of asparagus, (for which see Ragouts,)
and lay your veal, larded or glazed, upon the ragout. The same may be
done with a ragout of peas.

_Breast of Veal, glazed brown._

Take a breast of veal, cut in pieces, or whole if you prefer it. Stir a
bit of butter and a spoonful of flour over the fire, and, when it is of
a good colour, put in a pint of broth, and afterwards the veal. Stew it
over a slow fire, and season with pepper and salt, a bunch of parsley,
scallions, cloves, thyme, laurel, basil, and half a spoonful of vinegar.
When the meat is done and well glazed, skim the sauce well, and serve
it round it.

_Breast of Veal, to stew with Peas._

Cut the nicest part of the breast of veal, with the sweetbread; roast it
a little brown; take a little bit of the meat that is cut off the ends,
and fry it with butter, salt, pepper, and flour; take a little hot water
just to rinse out the gravy that adheres to the frying-pan, and put it
into a stewpan, with two quarts of hot water, a bundle of parsley,
thyme, and marjoram, a bit of onion or shalot, plenty of lemon-peel, and
a pint of old green peas, the more mealy the better. Let it stew two or
three hours, then rub it through a sieve with a spoon; it should be all
nice and thick; then put it again in the stewpan with the meat, having
ready some hot water to add to the gravy in case it should be wanted. A
thick breast will take two hours, and must be turned every now and then.
Boil about as many nice young peas as would make a dish, the same as for
eating; put them in about ten minutes before you take it up, skimming
all the fat nicely off; and season it at the same time with salt and
cayenne to your taste.

_Another way._

Cut your veal into pieces, about three inches long; fry it delicately;
mix a little flour with some beef broth, with an onion and two cloves;
stew this some time, strain it, add three pints or two quarts of peas