CHAPTER XI.

VEAL.

Page
Different joints of Veal[209]
When in season[209]
To take the hair from a Calf’s Head with the skin on[210]
Boiled Calf’s Head[210]
Calf’s Head, the Warder’s way (an excellent receipt)[211]
Prepared Calf’s Head (the Cook’s receipt)[211]
Burlington Whimsey[212]
Cutlets of Calf’s Head (Entrée)[213]
Hashed Calf’s Head (Entrée)[213]
Cheap hash of Calf’s Head[213]
To dress cold Calf’s Head, or Veal, à la maître d’hôtel (English receipt). (Entrée)[214]
Calf’s Head Brawn (Author’s receipt)[215]
To roast a Fillet of Veal[216]
Fillet of Veal, au Béchamel, with Oysters[216]
Boiled Fillet of Veal[217]
Roast Loin of Veal[217]
Boiled Loin of Veal[218]
Stewed Loin of Veal[218]
Boiled Breast of Veal[218]
To roast a Breast of Veal[219]
To bone a Shoulder of Veal, Mutton, or Lamb[219]
Stewed Shoulder of Veal (English receipt)[219]
Roast Neck of Veal[220]
Neck of Veal à la Créme, or au Béchamel[220]
Veal Goose (City of London receipt)[220]
Knuckle of Veal, en ragout[221]
Boiled Knuckle of Veal[221]
Knuckle of Veal, with Rice or Green Peas[221]
Small Pain de Veau, or Veal Cake (Entrée)[222]
Bordyke Veal Cake (good.) (Entrée)[222]
Fricandeau of Veal (Entrée)[223]
Spring stew of Veal (Entrée)[224]
Norman Harrico[224]
Plain Veal Cutlets (Entrée)[225]
Veal Cutlets à l’Indienne, or Indian fashion (Entrée)[225]
Veal Cutlets, or Collops, à la Française (Entrée)[226]
Scotch Collops (Entrée)[226]
Veal Cutlets, à la mode de Londres, or London fashion (Entrée)[226]
Sweetbreads, simply stewed, fricasseed, or glazed (Entrées)[227]
Sweetbread Cutlets (Entrée)[227]
Stewed Calf’s Feet (cheap and good)[228]
Calf’s Liver stoved or stewed[228]
To roast Calf’s Liver[229]
Blanquette of Veal, or Lamb, with Mushrooms (Entrée)[229]
Minced Veal (Entrée)[230]
Minced Veal with Oysters (Entrée)[231]
Veal Sydney (good)[231]
Fricasseed Veal (Entrée)[231]
Small Entreés of Sweetbreads, Calf’s Brains and Ears, &c.[232]