Neck of Veal to Braise.
Lard the best end with bacon rolled in a mixture of parsley, salt, pepper, and nutmeg: put it into a stew-pan with the scrag end, a slice of lean ham, 1 onion, 2 carrots, and 2 heads of celery, nearly cover with water, and stew it till tender, about two hours. Strain off the liquor, and put the larded veal (the upper side downwards) into another stew-pan, in which you have browned a piece of butter, then set it over the fire, till the meat is sufficiently coloured; keep it hot in a dish whilst you boil up quickly a little of the strained liquor; skim it, put in a glass of Madeira, some orange or lemon juice, and pour it hot over the veal. Garnish with slices of lemon.—This joint may be covered with a veal caul and roasted; ten minutes before it is done, uncover it to brown. Serve it on sorrel sauce, celery, or asparagus tops: or with mushrooms fricasseed, or in sauce.
Breast of Veal to Stew, Ragout, or Collar.
An elegant dish for the second course. Put on the scrag and any bones of veal you have, to make gravy; put a well seasoned forcemeat into the thin part, sew it in; egg the top of the breast, brown it before the fire, and let it stew in the strained gravy an hour; when done, take it out and keep it hot over boiling water, while you thicken the sauce, and put to it 50 oysters cut up, a few mushrooms chopped, lemon juice, white pepper and mace; or catsup and anchovy sauce may be used to flavour it; also cream, white wine, truffles, and morells, at discretion. Pour the sauce hot over the meat, and garnish with slices of lemon and forcemeat balls, also pickled mushrooms.—A Scrag of veal is very good, stewed in thin broth or water, till very tender; make a sauce of celery, boiled in two waters to make it white, then put into very thick melted butter, stir in a coffee-cupful of cream, shake it two minutes over the fire, and pour it over the veal. Or tomata or onion sauce. To Ragout—Make a little gravy of the scrag and bones of the breast, cut the meat into neat pieces, rather long than broad, and brown them in fresh butter. Drain off the fat, and stew them in the gravy, with a bunch of sweet herbs, a piece of lemon peel, a few cloves, a blade of mace, two onions, white pepper, salt, and a little allspice. Simmer slowly, keeping it covered close. When done, take out the meat, skim off the fat, strain and thicken the gravy, add the juice of a lemon and a glass of white wine, and pour it hot over the veal, holding back the sediment. Breast and neck of veal may be stewed in water, or weak broth, without forcemeat. Veal is sometimes stewed with green peas, chopped lettuce, and young onions.—Lamb may be dressed this way, and served with cucumber sauce.—Rabbit the same, with white onion sauce. To Collar—Bone it, take off the skin, and beat the meat with a rolling pin; season it with pepper, salt, pounded mace, and a mixture of herbs, chopped very fine, then lay on thick slices of ham or 2 calves' tongues, boiled and skinned; bind it up in a cloth, and fasten it well with tape. Simmer it in enough water to cover it, over a slow fire, till quite tender, which will be about three hours and a half; then put it under a weight till cold. You may put in, in different parts, pigs' and calves' feet boiled and taken from the bones; also yolk of hard-boiled egg, grated ham, chopped parsley, and slices of beet root. Collared Veal to be eaten Hot—Spread a forcemeat over the breast (boned), then roll, bind it up tight, and stew it in water or weak broth. Serve it in good veal gravy, or on fricasseed mushrooms, and artichoke bottoms. This is sometimes roasted.
Veal Olives or Veal Rolls.
Cut long thin slices and beat them, lay on each one a very thin slice of bacon, and then a layer of highly seasoned forcemeat, in which there is a little eschalot. Roll them tight the size of two fingers 3 inches long; fasten them with a skewer, rub egg over, and either fry them of a light brown, or stew them, slowly, in gravy. Add a wine-glassful of white wine, and a little lemon juice.—If you do not choose the bacon, put only forcemeat strongly flavoured with ham; or grate ham thickly over the slices. Garnish with fried balls and pickled mushrooms.
Scotch Collops.
Cut small slices of the fillet, flour and brown them in fresh butter in the frying-pan, and simmer them very gently in a little weak broth or boiling water; when nearly done, add the juice of a lemon, a spoonful of catsup, a little mace, pepper and salt; take out the collops, keep them hot in the dish; thicken the sauce with browned flour, and pour it hot over the collops; garnish with curled slices of bacon.
Veal en Fricandeau.
The fat fleshy side of the knuckle, a little thin slice from the fillet, or the lean part of the neck boned. Take off the skin, beat the meat flat, and stuff with forcemeat; lard it, or not, as you like. Lay some slices of bacon at the bottom of a stew-pan, the veal on them, and slices of bacon on the top; put in 1½ pint of broth, or water, the bones of the meat, or 2 shanks of mutton; a bunch of herbs, 1 turnip, 1 carrot, 3 onions sliced, a blade of mace, 2 bay leaves, some white pepper, and lastly, more slices of bacon. Let this stew slowly, after being scummed, two hours, keeping the stew-pan closely covered, except when you baste the upper side of the fricandeau. The meat ought to be cooked to eat with a spoon. Take it out, when done, and keep it hot while you take all the bones out of the gravy, skim off the fat, and let it boil quickly till it thickens, and becomes a glaze; pour it over the meat. Mushrooms, morells and truffles may be added. Sorrel or tomata sauce.—Another: put the veal into a stew-pan, the larded side uppermost, add 2 tumblers of water, 2 carrots and onions in slices, 2 cloves, pepper and salt to taste, and a bunch of parsley: boil slowly three hours and a half; then brown the veal with a salamander; served with stewed mushrooms.