Half a Fillet of Veal, to stew.
Take a stewpan large enough for the piece of veal, put in some butter, and fry it till it is firm, and of a fine brown colour all round; put in two carrots, two large onions, whole, half a pound of lean bacon, a bunch of thyme and of parsley, a pinch of cayenne pepper and of salt: add a cupful of broth, and let the whole stew over a very slow fire for one hour, or according to the size of your piece of veal, until thoroughly done. Have ready a pint of jelly soup, in which stew a table-spoonful of mustard and the same of truffles cut in small pieces; add one ounce of butter and a dessert spoonful of flour to thicken; unite it well together; put in a glass of white wine, and boil. When ready to serve, pour it over the veal; let there be sauce sufficient to fill the dish; the veal must be strained from the vegetables, and great care taken that the sauce is well passed through the sieve, to keep it clear from grease.
Knuckle of Veal, white.
Boil a knuckle of veal in a little water kept close from the air, with six onions and a little whole pepper, till tender. The sauce to be poured over it, when dished in a little of its own liquor—two or three anchovies, a little mace, half a pint of cream, and the yolk of an egg, thickened with a little flour.
Knuckle of Veal ragout.
Cut the veal into slices half an inch thick; pepper, salt, and flour them; fry them of a light brown; put the trimmings, with the bone broken, an onion sliced, celery, a bunch of sweet-herbs; pour warm water to cover them about an inch. Stew gently for two hours; strain it, and thicken with flour and butter, a spoonful of ketchup, a glass of wine, and the juice of half a lemon. Give it a boil, strain into a clean saucepan, put in the meat, and make it hot.
Leg of Veal and Bacon, to boil.
Lard the veal with bacon and lemon-peel; boil it with a piece of bacon, cut in slices; put the veal into a dish, and lay the bacon round it. Serve it up with green sauce made thus: beat two or more handfuls of sorrel in a mortar, with two pippins quartered, and put vinegar and sugar to it.
Loin of Veal, to roast.
Roast, and baste with butter; set a dish under your veal, with vinegar, a few sage leaves, and a little rosemary and thyme. Let the gravy drop on these, and, when the veal is roasted, let the herbs and gravy boil once or twice on the fire: serve it under the veal.