586 | Grenadins of Veal, Purée of Peas.
—Cut into six pieces two pounds of lean veal from off the leg; extract the sinews, and lard the veal nicely on one side, using a needle for the purpose. Lay the pieces in a sautoire, with one carrot, one onion, and some scraps of pork, and let them brown together for six minutes. Season with a tablespoonful of salt, and moisten with a gill of white broth (No. 99). Put the sautoire into the oven, covering it with a piece of buttered paper. After thirty minutes, or when of a good color, remove, and serve with half a pint of hot purée of peas (No. 49) on the dish, the grenadins on top, and the gravy strained over all.