Veal Steaks.
Cut a neck of veal into steaks, and beat them on both sides: beat up an egg, and with a feather wet your steaks on both sides. Add some parsley, thyme, and a little marjoram, cut small, and seasoned with pepper and salt. Sprinkle crumbs of bread on both sides of the steaks, and put them up quite tight and close into paper which has been rubbed with butter. They may be either broiled or baked in a pan.
Veal Sweetbreads, to fry.
Cut each of your sweetbreads in three or four pieces and blanch them: put them for two hours in a marinade made with lemon-juice, salt, pepper, cloves, a bay leaf, and an onion sliced. Take the sweetbreads out of the marinade, and dry them with a cloth; dip them in beaten yolk of eggs, with crumbs of bread; fry them in lard till they are brown; drain them; fry some parsley, and put it in the middle of the dish, and serve them.
Veal Sweetbreads, to roast.
Lard your sweetbreads with small lardoons of bacon, and put them on a skewer; fasten them to the spit and roast them brown. Put some good gravy into a dish; lay in the sweetbreads, and serve them very hot. You ought to set your sweetbreads and spit them; then egg and bread them, or they will not be brown.
Vegetables, to stew.
Cut some onions, celery, turnips, and carrots, into small squares, like dice, but not too small; stew them with a bunch of thyme in a little broth and butter; fry them till they are of a fine brown colour; turn them with a fork, till quite soft; if they are not done enough, put a little flour from the dredging-box to brown them; skim the sauce well, and pass it through a sieve; add a little cayenne pepper and salt; put the vegetables in, and serve them up.