Cut into small thin slices some lean veal from the loin, chump end, or fillet. Trim them into a round or circular form. Season them with pepper, salt, and turmeric or curry powder. If onions are liked, slice some large ones, and lay them on the pieces of veal. Cover them with slices of ham, cut round like the veal, but a little smaller. Roll up the slices, (the ham inside,) and tie them on skewers. Then roast or bake them. When done, take them off the skewers, and send them to table in the gravy that has fallen from them. This is a Turkish dish, and is much liked.
VEAL FRITTERS.—
Take some thin slices of cold roast veal, and trim them round or circular. Beat them with a rolling-pin, to make them very tender, and season them with a little salt and pepper and some powdered nutmeg. Also some grated fresh yellow rind of lemon-peel. Make a very light batter, of eggs, milk, and flour; in the proportion of four well-beaten eggs to a pint of milk; and a large half pint of sifted flour: the eggs beaten first, and then stirred gradually into the milk in turn with the flour. Have ready a frying-pan, nearly full of boiling lard. Drop into it two large spoonfuls of the batter. Then put in a slice of the veal, and cover it with two more large spoonfuls of the batter. As the fritters are fried, take them up with a perforated skimmer, and drain them.
VEAL PATTIES.—
Mince very fine, some cold roast veal, or some cold chicken, mixing with it some cold minced ham, or cold smoked tongue. Add some yolk of hard-boiled eggs, crumbled or minced. Season the mixture with powdered mace and nutmeg, moistened with cream or soft fresh butter. Have ready some nice puff-paste, rolled out thin, and cut into oval or circular pieces. Cover the half of each with the mixture, spread on evenly and thickly. Then, upon that, fold over the other half, (uniting both,) and crimp them together, in very small notches. Brush their outsides all over with some raw egg, slightly beaten, and lay them in large square tin pans to bake. Send them to table on china dishes.
These patties are excellent made of cold game. The green tops of boiled asparagus will improve the mixture.