3 lbs. fricandeau or cushion of veal 1 small piece of bacon for larding ⅛ lb. of butter ½ cup of cream 1 cup of water 1 tbsp. of flour Preparation: The fricandeau, which is a choice piece of lean meat cut from the thickest part of the leg, is nicely trimmed, pounded and larded with bacon. It requires 1 to 1¼ hours to roast it. Prepare it just the same as directed in No. 9. No. 11—STUFFED BREAST OF VEAL. Quantity for 6 Persons. 3½ lbs. of breast of veal ⅛ lb. of butter for roasting Salt, 1 pinch of pepper The Filling. ½ lb. of chopped beef or veal ½ lb. of chopped pork 1½ soaked rolls 1 tbsp. of butter ¼ tsp. of grated onion 2 eggs Salt, 1 pinch of pepper 2 tsps. of finely chopped parsley Juice of ¼ lemon Preparation: The meat is pounded a little, washed, an incision is made between meat and bone and ¼ teaspoonful of salt rubbed in. The ingredients for the filling are mixed well and put into the cavity formed by the cut, then sewed up. The ⅛ lb. of butter is heated, the stuffed breast put in and roasted a little; then add 2 tablespoonfuls of flour, sprinkle with salt and pepper, let it cook 10 minutes. Now pour in 1 cup of water, roast for 1½ hours, basting frequently. Strain the gravy and serve. No. 12—BREAST OF VEAL WITH BEER. Quantity for 6 Persons. 5 lbs. of breast of veal Salt 4 pepper-corns 2 cloves 1 bay-leaf ½ small onion 3 thin slices of lemon 3 tbsps. of flour ⅛ lb. of good butter, heaped 1 bottle of beer Preparation: This breast of veal should be from the brisket end as the meat is thicker and it does not have as much bone and skin as a piece from the middle breast. It must be pounded and tied with a white string into a good shape. Then it is roasted in the butter to a nice brown color on all sides. When this is done, put the meat into another dish. Put the flour and sliced onion into the butter, cook them brown and add the beer; then add all the spices, put in the meat, cover, and bake in oven slowly for 2 hours, turn over occasionally and baste with gravy. If you do not like beer, use water. The gravy must not be too thin; if it gets too thick, add more water or beer; strain it. Garnish the roast with slices of lemon. No. 13—CALF’S HEAD RAGOUT. Quantity for 6–8 Persons. 1 calf’s head with brain and tongue ½ lb. of beef ½ lb. of veal ¼ lb. of raw ham 6 pepper-corns 2 bay-leaves 1 piece of tarragon 1 piece of carrot 1 piece of celery 1 piece of kohlrabi ½ of tomato Salt ½ pt. red wine ⅛ lb. of butter 1 onion ⅛ lb. of flour 1 pinch of paprika ¼ pt. of Madeira Juice of ¼ lemon 1 tsp. of sugar 4 hard-boiled eggs cut into ⅛ths 1 piece of parsley root