COLD VEAL

Cut the meat in slices and serve them on a dish, arranged according to fancy, and serve with a _piquante_, _poivrade_, _Mayonnaise_, _Provencale_, _ravigote_, or _remolade_ sauce. It may also be decorated and served like cold mutton, in _vinaigrette_.

_Another way._--Put a piece of butter the size of an egg in a stewpan and set on a good fire, mix in when melted two teaspoonfuls of flour, stir till of a brownish color, when add a saltspoonful of chopped parsley, four leaves of tarragon, salt, pepper, and half a pint of broth (more or less of the above according to the quantity of meat you have left), boil the whole fifteen minutes; then, if what you have left is from an entire piece, cut it in slices, lay them in the pan, and serve when warm enough, as it is.

If what you have left is in pieces or slices, you merely place them in the pan and serve with the sauce when warm.

_To prepare._--Put the brain in a bowl of cold water and a tablespoonful of vinegar and leave it in from one to two or three hours, that is, till you are ready to use it, but do not leave it more than five or six hours and not less than one hour. Take it off, remove the thin skin and blood-vessels that are all around.

_To boil._--When prepared, put the brain in a small saucepan, cover it with cold water; add two tablespoonfuls of vinegar, half an onion sliced, three stalks of parsley, one of thyme, a bay-leaf, six pepper-corns, one clove, salt, boil about five minutes and take off the fire. Cut each half of the brain in two, from side to side; place the four pieces on a dish, the part cut upward.

_Au Beurre Noir._--When dished as above directed, put two ounces of butter in a frying-pan and when melted turn into it two tablespoonfuls of vinegar, boil two or three minutes, then throw into it half a dozen stalks of parsley, take them off immediately with a skimmer, turn the butter and vinegar over the brain; spread the parsley around, and serve.

_Stewed, or in Matelote._--When prepared as directed, put it in a small saucepan and cover it with claret wine; add half an onion sliced, one clove of garlic, one clove, two sprigs of parsley, one of thyme, salt, a bay-leaf, six pepper-corns, and boil gently for about fifteen minutes. Cut and dish it as directed above; turn the sauce over it through a strainer and serve--it is understood, the sauce in which it has been cooked.

_Fried._--Prepare as directed, cut in about six slices, dip them in batter, and fry in hot fat. (_See direction for_ Frying.)

_In Poulette._--Prepare and boil it as directed, split each half of the brain in two or four pieces, place them tastefully on a dish, spread a _poulette_ sauce all over, and serve warm. It may also be prepared and served with a _piquante_ sauce. When the _piquante_ sauce is made, put the brain or brains in, boil ten minutes, and serve as it is.

They are prepared in every way like calf's head.

_To boil._--Throw them in boiling water for five minutes, split them in the middle and lengthwise after having taken off the large bone and hair, and tie them with a string. Put a piece of butter the size of two walnuts in a stewpan and set it on the fire, when melted add a teaspoonful of chopped parsley and green onions, half of each, a quarter of a lemon cut in slices, salt, and pepper, then the feet; wet with a glass of warm water; boil gently two or three hours, take from the fire and when nearly cold dip them in bread-crumbs, place them on a gridiron and set on a good fire, baste slightly with the juice in which they have cooked, and serve with fried parsley around.

_The same, in Poulette._--Prepare and cook them as above. When you take them from the fire, instead of dipping them in bread-crumbs, put them in a _poulette_ sauce, simmer ten minutes, and serve.

_Fried._--When boiled and drained dry, dip them in beaten egg, roll in bread-crumbs, fry in hot fat, and serve with green parsley all around.

_In Vinaigrette._--Boil them as directed and drain them dry. When perfectly cold, serve them with a _vinaigrette_.