Take the leg or fillet of veal; wash it well; cut off the shank and trim it, so that it will sit nicely in the pan; make a stuffing of bread crumbs, pepper, salt, parsley and nutmeg, some butter and the yolks of eggs; stuff the fillet and bake it: put a little water in the pan, and some mushroom catsup in the gravy.
TO STEW VEAL.
Cut your veal in small pieces; slice three onions; fry them in butter; then put the veal down with a little water, pepper, salt, nutmeg and parsley; rub some butter in flour; put in the gravy with lemon juice or catsup.
MOCK TURTLE OR CALF’S HEAD.
Clean the head well; let it soak for a few minutes in cold water; take out the lower jaw, the nose and the eyes: then put it down to boil; skim it well, and when the bones will fall from the meat, cut the meat in small pieces; take out carefully all the small bones; have some onions chopped fine, nutmeg, mace, cloves, pepper, salt, bread crumbs, butter and egg, all well mixed together; put these nicely arranged in a pan with some of the gravy; put egg and butter on the top; bake it twenty minutes in an oven; when done, take it up; season the gravy with red wine and mushroom catsup.
TO STEW CALF’S FEET.
Have your feet nicely cleaned and cut in two; boil them till tender; take out the large bones; put them down to stew with some of the liquor they were boiled in, pepper, salt and parsley chopped fine; rub a dessert spoonful of butter in two of flour, and stir in. Garnish your dish with curled parsley.
SWEET-BREADS.
Sweet-breads must always be parboiled. Have a dressing of bread crumbs, pepper, salt, parsley and butter; stuff the sweet breads and roast; or fry them like oysters, cutting them into small pieces.