Loin of Veal, to roast with herbs.
Lard the fillet of a loin of veal; put it into an earthen pan; steep it three hours with parsley, scallions, a little fennel, mushrooms, a laurel-leaf, thyme, basil, and two shalots, the whole shred very fine, salt, whole pepper, a little grated nutmeg, and a little sweet oil. When it has taken the flavour of the herbs, put it upon the spit, with all its seasoning, wrapt in two sheets of white paper well buttered; tie it carefully so as to prevent the herbs falling out, and roast it at a very slow fire. When it is done take off the paper, and with a knife pick off all the bits of herbs that stick to the meat and paper, and put them into a stewpan, with a little gravy, two spoonfuls of verjuice, salt, whole pepper, and a bit of butter, about as big as a walnut, rolled in flour. Before you thicken the sauce, melt a little butter; mix it with the yolk of an egg, and rub the outside of the veal, which should then be covered with grated bread, and browned with a salamander. Serve it up with a good sauce under, but not poured over so as to disturb the meat.
Loin of Veal, fricassee of.
Well roast a loin of veal, and let it stand till cold. Cut it into slices; in a saucepan over the stove melt some butter, with a little flour, shred parsley, and chives. Turn the stewpan a little for a minute or so, and pepper and salt the veal. Put it again into the pan, and give it three or four turns over the stove with a little broth, and boil it a little: then put three or four yolks of eggs beaten up to a cream, and some parsley shred, to thicken it, always keeping it stirred over the fire till of sufficient thickness; then serve it up.
Loin of Veal Bechamel.
When the veal is nicely roasted, cut out part of the fillet down the back; cut it in thin slices, and put some white sauce to what you have cut out. Season it with the juice of lemon and a little pepper and salt; put it into the veal, and cover the top with crumbs of bread that has been browned, or salamander it over with crumbs, or leave the skin of the veal so that you can turn it over when the seasoning part is put in.
Neck of Veal, stewed with Celery.
Take the best end of a neck, put it into a stewpan with beef broth, salt, whole pepper, and two cloves, tied in a bit of muslin, an onion, and a piece of lemon-peel. Add a little cream and flour mixed, some celery ready boiled, and cut into lengths; and boil it up.
Veal Olives. No. 1.
are done the same way as the beef olives, only cut off a fillet of veal, fried of a fine brown. The same sauce is used as for beef, and, if you like, small bits of curled bacon may be laid in the dish. Garnish with lemon and parsley.