A fillet of veal I divide into three parts; the meat before it is skewered, will of itself indicate where the partition is natural, and will pull asunder as you would quarter an orange; the largest piece should be stuffed with No. 374 or No. 375, and rolled up, compactly skewered, &c., and makes a very pretty small fillet: the square flat piece will either cut into cutlets (No. 90, or No. 521), or slice for a pie; and the thick piece must be well larded and dressed as a fricandeau; which I do in the following-manner: put the larded veal into a stew-pan just big enough to contain it, with as much water as will cover it; when it has simmered till deli[301]cately white, and so tender as to be cut with a spoon, it must be taken out of the water and set apart; and it will be ready to serve up either with sorrel, tomata, mushrooms (No. 305, or No. 439), or some of the above-mentioned stock, the fricandeau being previously coloured with glazing; if with mushrooms, they should be first parboiled in salt and vinegar, and water, which gives them flavour, and keeps them of a good colour.