New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-06-05

moulded after cherry leaves overlapping each other
a little, and may be found in small size especially
suitable for holding olives and other small pickles on
the family table. There deeper bonbon dishes
thnn these In crmped leaf shape the edges turned M
50 that they form little dish almost deep as shallow
vegetable dishes. but not fonr five Inches In
length BY three three and n half in width.
A breast OF veal Is a piece which Is too little es
tecmed In this country because hous"keepers do
not understand how to prepare II. ii Is more hehN
thought Of by French housckecpers than any Other
cut except the fllet The ordinary price of breaS'
OF veal in our markets is from twelve TO fourteen
cents pound. It should be carefully boned. using
n small bonng knife with sharp point for this
purpose. A knife OF this Kind Of saba'ier's mako
| will cost about fifty cents. and will last. with care
a lifetime. In al! bOning. remember TO hoid uie
knife the bone possible. TO push the hesh
of rather than 20 cut II away. and cut the hgatureH
| II the butcher does the boDing for you (which Will
be after he has weighed IT. he is apt TO cut away
considerable meat with the bones. he Will hardly
have tho patience TO push the meat away
] and bone the breast scientifically. AT all events %
| not let him cut the flank piece on rs he Will be
! quite likely to do In the trimming This piece VIII
| be needed II the veal Is TO be stuffed. There are
| great many ways Of preparing breast Oh veal IT
| may be stuffed and roasted. II may he praised
| when II Is called "tcndren OF veal" and in that
| II need not be boncd unless II Is stuffed. IL
may be served In banquette or n potpie. IL IL Is
| to be roasted when the piece has been thoroughly
boned wipe II off, season 1t outside and inside win
salt and pepper. and make n dressing Take n
pound Of lean veal, cut II fine as Won can, add
n easpoonful OF finely minced onion. fried. heap
ing teaspoonfl Of salt, md haifteaspooniH
OF pepper Pound the meat and seasoning 10 paS'c
rub this through n sieve. This Will TAKE Tune Dnt
II the meat Is free from sncws there will be no dih
Guilty In doing il. There should be at least cupiu
OF the sted meat. Pit n small loaf OF bread, from
hioI,th tktr hos ba1n nnretl
enough to cover IT. 1t shoud be soaking for about
twenty minutes while Won are preparing inc vc;''
paste When II has soaked sufficiently. drain It In
connder squeeze all the water you possibly cam
handful BY handful and add 1t To the orc"meat WIN
table pocnfii OF salt. eaSpoonul OF Pepper an even
teasp0onful OF minced sage and half tcnSpoonfhl OF
pnrsley Add also another taspoonnh OF fried onion
and two raw eggs Beat the dressing up thoroughly
with n spoon lay II the breast OF veal and Sow II
up allowing the Hnp 10 over; but II II Is not
large enough for this end over tho other and
sew II. Rub il well with butter. drcdgc II with honr
and put II in a quick oven on n roasting rack Let
II roast til IL Is thoroughly done. II Will tahe
about an hour. Basic II three four times while IL
is roasting and turn 1t once, rs II browns serve IL
with n brown gravy made from the drippngs In the
pan; or with q sauce Espagnole made by dlssolvins
a meat glaze TO the proper consistency. The entire
cost Of serving this dish on the table for fnmly of
five should not be- over fifty cents. As q variation
the veal may be prepared in this same way, but
brascd in the oven for hour and half bas'ing IL
several times and serving II with border OF well
cooked rice and n tomato sauce around 1t.