Cut in dice two ounces of bacon, put it in a stewpan and set on a good
fire; add two ounces of butter, and two onions cut in slices; when
melted, lay the breast in, turn it over and leave till of a golden color
on both sides; add then two small carrots cut in pieces, one teaspoonful
of chopped green onions, three sprigs of parsley, half a turnip, salt,
and pepper; moisten with half a pint of warm water; leave thus about
three hours on a moderate fire. Strain the juice in a dish, put the meat
on it, and serve.
The pieces of carrots and of bacon may be served with the meat, if you
choose.
_The same, with Green Peas._--Cut the breast in square pieces about two
inches in size. Put in a stewpan a piece of butter the size of an egg,
and set it on the fire; when melted, mix in it a teaspoonful of flour,
then lay the meat in, and wet with half a glass of broth, same of warm
water, also two sprigs of parsley, salt, and pepper; stir now and then.
One hour after add green peas, and leave on the fire till the whole is
cooked, when skim off the fat on the surface, and serve.
_In Matelote._--To make a _matelote_ of veal any piece can be used, but
most generally it is made with a breast or neck piece. Cut the veal in
square pieces about two inches in size; have in a stewpan and on a good
fire a piece of butter about the size of an egg; when melted, put the
meat in, stir now and then till of a golden color; then take the meat
from the stewpan, which you leave on the fire, and in which you put half
a pint of warm water, same of claret wine, same of broth, a bay-leaf,
two cloves, two sprigs of parsley, one of thyme, a clove of garlic,
salt, and pepper; when turning brown, put the meat back in the pan, and
fifteen minutes before it is cooked add also ten small onions fried in
butter beforehand and four or five mushrooms, then have a brisk fire to
finish the cooking; place the meat on a dish, strain the sauce on the
meat, put the ten small onions around it, and serve.
_Broiled._--Salt and pepper both sides of the breast of veal, grease it
all over with melted butter, by means of a brush, and broil till
overdone. Serve with a _maitre d'hotel_, _piquante_, or _poivrade_
sauce.