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No. 15—CALF’S BRAINS.

Quantity for 6 Persons.

 3 calves’ brains

 Some salt

 1 pinch of pepper

 1 egg

 ½ cup of grated rolls

 1 qt. of water

Preparation:

Remarks:

No. 16—VEAL FRICASSEE.

Quantity for 6 Persons.

 2½ lbs. breast of veal (brisket)

 2 qts. of water

 ¼ onion

 4 pepper-corns

 2 cloves

 ½ bay-leaf

 Salt

Gravy.

 3 tbsps. of butter

 2 tbsps. of flour and bouillon

 2 yolks of eggs

 1 wineglassful of white wine

Preparation:

The Gravy.

Heat the butter, put in the flour and stew a little. Butter and flour must remain white, stir in the veal bouillon gradually that the gravy may become smooth. Then add the white wine and cook 1 minute, stir in the yolks of eggs and stop cooking. The meat, which has been kept hot, is put into the gravy and served. Rice cooked in water and bouillon is nice served with this. Place the meat in the middle of the platter and garnish with the rice.

No. 17—VEAL GULASH.

Quantity for 6 Persons.

 2¼ lbs. of veal

 1 small onion

 1 tbsp. of butter

 1 pinch of pepper