VEAL OLIVES.—Take some cold fillet of veal and cold ham, and cut them into thin square slices of the same size and shape, trimming the edges evenly. Lay a slice of veal on every slice of ham, and spread some beaten yolk of egg over the veal. Have ready a thin force-meat, made of grated bread-crumbs, sweet-marjoram rubbed fine, fresh butter, and grated lemon-peel, seasoned with nutmeg and a little cayenne pepper. Spread this over the veal, and then roll up each slice tightly with the ham. Tie them round securely with coarse thread or fine twine; run a bird-spit through them, and roast them well. For sauce, simmer in a small sauce-pan, some cold veal gravy with two spoonfuls of cream, and some mushroom catchup.
VEAL RISSOLES.—Take as much fine wheat bread as will weigh one pound, after all the crust is cut off. Slice it; put it into a pan and pour over it as much rich milk as will soak it thoroughly. After it has soaked a quarter of an hour, lay it in a sieve and press it dry. Mince as finely as possible a pound of veal cutlet with six ounces of veal suet; then mix in gradually the bread; adding a salt-spoonful of salt, a slight sprinkling of cayenne, and a small tea-spoonful of powdered mace and nutmeg mixed; also the yellow rind of a lemon grated. Beat two eggs, and moisten the mixture with them. Then divide it into equal portions, and with a little flour on your hands roll it into oval balls rather smaller than an egg. Strew over them some dry bread-crumbs; then fry them in lard or fresh butter—drain them well, and send them to table hot. For gravy (which should be commenced before the rissoles) put some bits and trimmings of veal into a small sauce-pan, with as much water as will cover them; a very little pepper and salt; and three or four blades of mace. Cover the sauce-pan closely, and let the meat stew till all the strength is extracted; skimming it well. Then strain it; return the liquid to the sauce-pan; add a bit of butter rolled in flour; and squeeze in the juice of a lemon. Give it a boil up; and then, at the last, stir in the beaten yolk of an egg. Serve up this gravy in a sauce-boat, to eat with the rissoles.
Instead of stewing meat for the purpose you may make this gravy with the drippings of roast veal saved from the day before. You have then only to melt it over the fire; adding the seasoning; and giving it one boil.
Similar rissoles may be made of minced chicken or turkey.
SWEETBREAD CROQUETTES.—Having trimmed some sweetbreads nicely, and removed the gristle, parboil them, and then mince them very fine. Add grated bread, and season with a very little salt and pepper; some powdered mace and nutmeg; and some grated lemon-rind. Moisten the whole with cream, and make them up into small cones or sugar-loaves; forming and smoothing them nicely. Have ready some beaten egg, mixed with grated bread-crumbs. Dip into it each croquette, and fry them slowly in fresh butter. Serve them hot; standing up on the dish, and with a sprig of parsley in the top of each.
Sweetbreads should never be used unless perfectly fresh. They spoil very rapidly. As soon as they are brought from market they should be split open, and laid in cold water. Never attempt to keep sweetbreads till next day, except in cold weather.
Similar croquettes may be made of cold boiled chicken; or cold roast veal; or of oysters, minced raw, and seasoned and mixed as above.