Ingredients
- four eggs
Directions
GET a round of beef, lard it well, and put it in a Dutch oven; cut the meat from a shin of beef, or any coarse piece in thin slices, put round the sides and over the top some slices of bacon, salt, pepper, onion, thyme, parsley, cellery tops, or seed pounded, and some carrots cut small, strew the pieces of beef over, cover it with water, let it stew very gently till per- fectly done, take out the round, strain the gravy, let it stand to be cold, take off the grease carefully, beat
34 THE VIRGINIA HOUSEWIFE.
the whites of four eggs, mix a little water with them, put them to the gravy, let it boil till it looks clear, strain it, and when cold, put it over the beef.
DIRECTIONS FOR THE PIECES IN THE DIF- FERENT QUARTERS OF VEAL. A LOIN of veal must always be roasted: the fillet or leg may be dressed in various ways, the knuckle or knee is proper for soup or for boiling; these are the pieces that compose the hind quarter. In the fore quarter, the breast and rack admit variety in cooking; the shoulder and neck are only fit for soup.