Roast of Veal--the Fillet, 146 A Fricandeau of Veal, 147 Veal Cutlets, Broiled, 147 “ “ Sautéd and Fried, 148 “ “ Braised, 148 “ or Mutton Chops (en Papillote), 148 Blanquette of Veal, 149 Blind Hare, 150 Bewitched Veal, 150 Plain Veal Stew or Pot-pie, 150 To Cook Liver (No. 1), 151 “ (No. 2), 151 Calf’s Brains, 151