_Calf's Tail Soup
*Braised Fillet of Veal
Braised Belgian Endive
Potato Puree
Beet and Cabbage Salad
Banana Trifle
Coffee_
_*Braised Fillet of Veal_--3-1/2 pounds veal, 1/4 pound larding bacon,
1 onion, 1 carrot, 1 turnip, 1/2 lemon, forcemeat, stock and a little
celery.
Remove bone, fill in cavity with forcemeat. Cut some even strips of
bacon 1/4 of an inch thick, and with a larding needle thread neatly on
top of meat. Slice vegetables, place them in a pan, set veal on these,
sprinkle with a little lemon juice. Cover with Criscoed paper, and add
stock to come three-parts up the meat. Cover closely and set pan in
oven (in order to get top heat also) or over a gentle fire, and simmer
2-1/2 to 3 hours. Remove veal to a dripping tin with very little
stock, and brown in front of fire or in hot oven. Reduce stock in pan,
meanwhile, by fast boiling without lid, and strain round meat. Garnish
with cut lemon, and, if liked, with curled bacon and forcemeat balls.
The forcemeat is made as follows: Add 1/4 cup Crisco, 4 tablespoons
chopped cooked ham, 1 cup breadcrumbs, 1 tablespoon chopped parsley,
1 teaspoon mixed herbs, thyme, and marjoram. Add salt and pepper to
taste, and mix with 2 well-beaten eggs.