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"It's not worth halving," observed the gentleman, in a surly tone, taking up the fish with his own knife and fork, and putting it on his plate. "Well, I'm so glad you like them, my dear," replied the lady meekly; then turning to me, "there's some nice roast weal coming, my dear." The veal made its appearance, and fortunately for us, Mr Handycock could not devour it all.
A cheaper way. Prepare half a calf's head as above, but without the skin. When the meat is cut off, break the bones, and put them into a saucepan with some gravy made of beef and veal bones, and seasoned with fried onions, herbs, mace, and pepper.
Knowles, but there's that veal. If only you'll let me work out what I owe you." "You don't owe me a cent for the yearling," gruffly replied the cowman. "Don't know what I could put you at, anyway." "Might use him to shoo off the rattlers and jackrabbits from in front the mowing machine," suggested Gowan. "Mr.
He carried on his head, as a fishwife carries a tray of ormers, a basket full of flagons of muscadella; and he did not lower the basket when he was shown into the room where the Seigneur of Rozel was sitting before a trencher of spiced veal and a great pot of ale.
It was in the Base Veal that Deuceace took his lodgian, at the Hotel de Bang, in a very crooked street called the Rue del Ascew; and if he'd been the Archbishop of Devonshire, or the Duke of Canterbury, he could not have given himself greater hairs, I can tell you.
TURNIP SOUP. Take from a knuckle of veal all the meat that can be made into cutlets, and stew the remainder in five pints of water, with an onion, a bundle of herbs, and a blade of mace. Cover it close, and let it do on a slow fire, four or five hours at least. Strain it, and set it by till the next day.
Take about four pounds of a fillet of veal, cut it in small pieces as thin as you can, then take a stew-pan, butter it well over, and shake a little flour over it, then lay your meat in piece by piece, whilst all your pan be covered; take two or three blades of mace, and a little nutmeg, set your stew-pan over the fire, toss it up together 'till all your meat be white, then take half a pint of strong veal broth, which must be ready made, a quarter of a pint of cream, and the yolks of two eggs, mix all these together, put it to your meat, keeping it tossing all the time 'till they just boil up, then they are enough; the last thing you do squeeze in a little lemon: You may put in oysters, mushrooms, or what you will to make it rich.
Considering the region, the dinner was not a bad one. I had soup, veal, eggs, and a fair wine. I had also a companion, but would rather have been without him. He was a young man, whose appearance gained by the contrast of a dusty wayfarer's, and he gave himself airs accordingly. I set him down as a petty functionary of the place, and a pensionnaire of the auberge.
It was a great consolation, truly, to me, to know that I held the place, in his household, of a piece of furniture, a block; that my kingdom lay among the kitchen utensils, the accessories of my toilet, and the physicians' prescriptions; that our conjugal love had been assimilated to dinner pills, to veal soup and white mustard; that Madame de Fischtaminel possessed my husband's soul, his admiration, and that she charmed and satisfied his intellect, while I was a kind of purely physical necessity!
Bargrave never varies in her story; which puzzles those who doubt of the truth, or are unwilling to believe it. A servant in the neighbor's yard, adjoining to Mrs. Bargrave's house, heard her talking to somebody an hour of the time Mrs. Veal was with her. Mrs. Bargrave went out to her next neighbor's the very moment she parted with Mrs.
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