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No. 41—STEWED VEAL OR CALF’S TONGUE WITH RAISINS.

Quantity for 6 Persons.

 2 calf tongues

 ¼ lb. washed raisins

 1 slice of lemon peel

 ½ pt. of white wine

 2½ tbsps. of butter

 2½ tbsps of flour

 3 qts. of water

 Salt

 6 pepper-corns

 ½ onion

 1 bay-leaf

 2 cloves

 Juice of ½ lemon

Preparation:

No. 42—STUFFED VEAL CROWN ROAST.

Quantity for 8–10 Persons.

 1 saddle of veal

 ½ lb. chopped veal

 1 qt. fresh champignons or

 1 pt. canned champignons

 2 eggs

 Salt according to taste

 1 pinch of pepper

 1 piece of butter

 ½ soaked roll

 Small peeled potatoes

Preparation:

The fresh champignons are cooked until tender in butter and some bouillon or water. Add the 2 eggs, the chopped veal, pepper, salt and roll and mix well. This stuffing may or may not be stewed a little with butter and then put into the crown of veal. On the small ribs stick some potatoes so that they will not get too brown.

Roast the stuffed crown of veal 2 or 2½ hours, same as veal roast.

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 1. Leg

 2–3. Loin and small Ribs, or Loin Chops and Rib Chops