Knuckle of Veal to Ragout, or with Rice.
Break the bone and put it into a stew-pan with water to make a quart of broth, with the skin, gristles, and trimmings of the meat, a bunch of parsley, a head of celery, one onion, one turnip, one carrot, and a small bunch of lemon thyme; this being ready, cut the meat off the knuckle, the cross way of the grain, in slices smaller than cutlets, season with salt and kitchen pepper, dredge with flour, and brown them in another stew-pan. Then strain the broth, pour it over them, and stew it very slowly half an hour; thicken the gravy with white roux, and add the juice of half a lemon. With Rice—Cut off steaks for cutlets, or a pie, so as to leave no more meat on the bone than will be eaten hot. Break and wash the shank bone; put it into a stew-pan, with two quarts of water, salt, an onion, a blade of mace, and a bunch of parsley. When it boils, scum well, put in ¼ lb. of well-washed rice, and stew it at least two hours. Put the meat in a deep dish, and lay the drained rice round. Serve bacon and greens.
Granadin of Veal.
Line a dish, or shape, with veal caul, letting it hang over the sides of the dish; put in, first a layer of thin slices of bacon, then a layer of forcemeat, made of herbs, suet, and crumbs of bread, then a layer of thin slices of veal, well seasoned, and so on till the dish is filled; turn the caul over the whole, tie a paper over the dish, and bake it. Mushrooms may be added. When done, turn it out of the dish, and serve with a clear brown gravy.
Veal à la Daube.
Cut off the chump, and take out the edge-bone of a loin of veal; raise the skin and put in a forcemeat; bind the loin up with tape, cover with slices of bacon, and put it into a stew-pan, with all the bones and trimmings, one or two shanks of mutton, and just cover with water, or broth; a bunch of sweet herbs, two anchovies, some white pepper, and a blade of mace. Put a cloth over the stew-pan, and fit the lid tight, with a weight on the top. Simmer it slowly two hours, but shake the pan occasionally. The gravy will have become a strong glaze; take out the veal, the bacon, and herbs; glaze the veal, and serve it with tomata or mushroom sauce, or stewed mushrooms.
Veal to Haricot.
Shorten the bones of the best end of the neck; you may cut it in chops, or dress it whole. Stew it in good brown gravy, and when nearly done, add a pint of green peas, a large cucumber pared and sliced, a blanched lettuce quartered, pepper, salt, a very little cayenne, and boiling water, or broth, to cover the stew. Simmer it till the vegetables are done, put the meat in a hash dish, and pour the stew over. Forcemeat balls to garnish, if you choose.
Veal Cutlets à la Maintenon.
See Mutton Steaks à la Maintenon; or cook them without paper as follows: first flatten, and then season them with mixed spices, dipped in egg first, then in bread-crumbs mixed with powdered sweet herbs, grated nutmeg, and lemon peel. Broil them over a quick, clear fire, and serve directly they are done, with good gravy well flavoured with different sauces; or catsup in melted butter, or mushroom sauce. Garnish with lemon and curled parsley. They may be dressed in the Dutch oven, moistened, from time to time, with melted butter. The fat should be first pared off pretty closely. Serve pickles.