Roast breast of veal
Cook as you would the fillet, running a sharp knife between ribs and meat to make space for the stuffing.
Serve spinach with it.
Breaded veal cutlets
Roll the cutlets in fine crumbs, salted and peppered; dip into beaten egg, then again in crumbs. Set on ice for an hour to get firm, and fry in deep fat, turning three times, carefully. Cook slowly after the first five minutes. Underdone veal is unwholesome and unpalatable.
Drain off the fat, and serve in a heated dish. Send around horseradish or tomato sauce with them, and accompany with spinach.
Mock squabs
Have six or eight slices cut from a loin of veal, half an inch thick, about seven inches long and four wide. Make a forcemeat of crumbs, fat pork, and minced mushrooms seasoned with paprika, onion juice and a little lemon juice with a suspicion of grated lemon-peel. Moisten with a beaten egg and cover with this each slice of meat nearly to the edge, roll up tightly and tie with twine, or fasten with wooden skewers. Dredge with salt, pepper and flour, roast them as previously directed, golden-brown. Be very careful that they do not brown or become too highly colored. When nearly done add cream to almost cover and let them simmer about fifteen minutes or until quite tender. Remove the strings, arrange the “squabs” on toast, garnish with water-cress, and pour a little of the strained cream over each. Serve with asparagus or spinach.
Larded veal
Have a solid piece cut from the thickest part of the shoulder. Lard at short intervals with strips of fat salt pork and put into your covered roaster with sliced carrot, onion, bits of celery and a few sprigs of parsley; over all pour a large cupful of good stock, cover and cook slowly for about three hours. You should baste frequently while cooking, and a short time before it is done remove the cover, to cook the larding thoroughly and give a good color to the veal.