Are broiled or pan-broiled the same as beefsteak.
Veal—Veal Cutlets.
Have the cutlets about 1/4 of an inch thick, dredge with salt, pepper and flour. Put a tbsp. of dripping in a frying pan, and when very hot put in the cutlets; when brown on one side turn and brown on the other, take out and place on a hot dish. Add a tbsp. of flour to the fat remaining in the pan, mix and stir until brown; add a cupful of boiling water, pepper and salt to taste, stir until it boils, pour over the cutlets, and serve.
Stewed Knuckle of Veal.
Wipe the knuckle well with a damp cloth. Cut it into pieces. Put into a kettle with 2 quarts of boiling water, add 1 onion chopped, 1/4 lb. of chopped ham, and 1 bay leaf, pepper and salt to taste. Cover and stew slowly for 2-1/2 hours (a half cup of rice may be added to this stew).
Jellied Veal.
- 1 knuckle of veal.
- 1 blade of mace.
- 12 whole cloves.
- 1/2 cup of vinegar.
- 1 onion.
- 1 bay leaf.
- 6 pepper corns.
- Salt and pepper to taste.
Wipe the knuckle and cut it into pieces. Put into a kettle with 2 quarts of cold water; bring slowly to simmering point; skim and simmer gently for 2 hours; then add the onion, mace, bay leaf, cloves, pepper corns, and simmer 1 hour longer. Take out the knuckle, carefully remove the bones and put the meat into a mould or square pan. Boil the liquor until reduced to 1 quart, add the vinegar, pepper and salt to taste, strain and pour over the meat. Stand away until cold, when it may be turned out and garnished with parsley and lemon.
Fillet of Veal (stuffed).