624 | Veal Stew, Marengo.
—Cut three pounds of lean veal into pieces, and reduce them in a stewpan with one gill of oil, a cut-up onion or two shallots, and two ounces of salt pork, also cut up. Toss them occasionally, and when well browned after ten minutes, strew in two tablespoonfuls of flour, stirring well again. Moisten with one quart of white broth (No. 99), and one gill of tomato sauce (No. 205); season with a good tablespoonful of salt and a teaspoonful of pepper, adding a crushed clove of garlic, and a bouquet (No. 254). Cook for forty minutes, and serve with six croûtons (No. 133) around the dish, and a little chopped parsley sprinkled over it.