Veal, roasted, ragout of.
Cut slices of veal about the size of two fingers and at least as long as three; beat them with a cleaver till they are no thicker than a crown-piece; put upon every slice some stuffing made with beef-suet, ham, a little thyme, parsley, scallions, and a shalot. When the whole is minced, add the yolks of two eggs, half a table-spoonful of brandy, salt, and pepper; spread it on the veal and roll it. Cover each piece with a thin slice of bacon, and tie it carefully. Then put them on a small delicate spit covered with paper; and, when they are done, take off the paper carefully, grate bread over them, and brown them at a clear fire. Serve them with a gravy sauce.
Veal, to stew.
Cut the veal into small pieces; season with an onion, some salt and pepper, mace, lemon-peel, and two or three shalots; let them stew in water, with a little butter, or port wine, if you like. When enough done, put in some yolks of eggs beaten, and boil them quick. Dish and serve them up.
Veal, with Rice, to stew.
Boil half a pound of rice in three quarts of water in a small pan with some good broth, about a pint, and slices of ham at the bottom, and two good onions. When it is almost done, spread it, about twice the thickness of a crown-piece, over a silver or delft dish in which it is to be served [it must be a dish capable of bearing the fire]. Lay slices of veal and ham alternately—the veal having already been dressed brown. Cover the meat with rice in such a manner that it cannot be seen; put your dish upon a hot stove; brown the rice with a salamander; drain off the fat that may be in the dish, and serve it dry, or, if it is preferred, with any of the good sauces, for which there are directions, poured under it.
Veal served in paper.
Cut some slices of veal from the fillet, about an inch thick, in a small square, about the size of a small fricandeau; make a box of paper to fit neatly; rub the outside with butter, and put in your meat, with sweet oil or butter, parsley, scallions, shalots, and mushrooms, all stewed very fine, salt, and whole pepper. Set it upon the gridiron, with a sheet of oiled paper under it, and let it do by a very slow fire, lest the paper burn. When the meat is done on one side turn it on the other. Serve it in the box, having put over it very gently a dash of vinegar.
Bombarded Veal.
Take a piece of a long square of bacon; cut it in thin slices; do the same with veal, and lay the slices on your bacon. Having made a piece of good forcemeat, spread it thin on your veal, having previously seasoned the latter with pepper and salt. Roll these up one by one; spit them on a lark spit, quite even; wash them over with eggs and crumbs of bread; then roast them, and serve up with a good ragout.