The neck and breast pieces are generally used to make a _ragout_, but
any other piece may be used. Take about three pounds of veal, which cut
in pieces about two inches square. Put two ounces of butter in a
saucepan, set it on the fire, and as soon as the butter is melted, lay
the meat in, stir now and then till of a golden color, and then take the
meat from the pan. Leave the pan on the fire, and put in it a
tablespoonful of flour, little by little, keep stirring about five
minutes; add also half a pint of broth, same of warm water, one onion
with a clove stuck in it, a bay leaf, two sprigs of thyme, two of
parsley, a clove of garlic, a small carrot cut in two or three pieces,
salt and pepper, then the meat, and cover the pan. Half an hour after
your meat is in, fry in butter in a frying-pan six small onions, which
you also put in the stewpan as soon as fried. When the whole is cooked,
place the meat on a dish, strain the sauce on it, surround the whole
with the six small onions, and serve warm.
_In Scallops._--Take a piece from the loin or leg of veal, cut it in
pieces about three inches long, two inches broad, and one-third of an
inch thick, as evenly as possible, and flatten them with a chopper. Salt
and pepper them on both sides, and fry them with a little butter till
about half done, on both sides alike. Add a little broth and chopped
parsley, and boil gently till done. Place the pieces of veal all around
the platter, one lapping over another, turn the sauce in the middle of
them, and serve.
_Another._--Cut the veal in pieces as for the above; beat one or two
eggs in a plate with salt, pepper, and chopped parsley; dip each piece
into it and then roll in bread-crumbs; butter a bakepan, place the veal
in with a small lump of butter on each piece, and bake; turn over to
bake evenly. Serve as the above, with a _piquante_ or tomato sauce in
the middle.