Sufficient for 6 or 7 persons.
Average cost, exclusive of the calf's head, 2s. 9d.
Seasonable from March to October.
A FRENCHMAN'S OPINION OF VEAL.—A great authority in his native Paris tells us, that veal, as a meat, is but little nourishing, is relaxing, and sufficiently difficult of digestion. Lending itself, as it does, he says, in all the flowery imagery of the French tongue and manner, "to so many metamorphoses, it may be called, without exaggeration, the chameleon of the kitchen. Who has not eaten calf's head au naturel, simply boiled with the skin on, its flavour heightened by sauce just a little sharp? It is a dish as wholesome as it is agreeable, and one that the most inexperienced cook may serve with success. Calf's feet à la poulette, au gratin, fried, &c.; les cervelles, served in the same manner, and under the same names; sweetbreads en fricandeau, piqués en fin,—all these offer most satisfactory entrées, which the art of the cook, more or less, varies for the gratification of his glory and the well-being of our appetites. We have not spoken, in the above catalogue, either of the liver, or of the fraise, or of the ears, which also share the honour of appearing at our tables. Where is the man not acquainted with calf's liver à la bourgeoise, the most frequent and convenient dish at unpretentious tables? The fraise, cooked in water, and eaten with vinegar, is a wholesome and agreeable dish, and contains a mucilage well adapted for delicate persons. Calf's ears have, in common with the feet and cervelles, the advantage of being able to be eaten either fried or à la poulette; and besides, can be made into a farce, with the addition of peas, onions, cheese, &c. Neither is it confined to the calf's tongue, or even the eyes, that these shall dispute alone the glory of awakening the taste of man; thus, the fressure (which, as is known, comprises the heart, the mou, and the rate), although not a very recherché dish, lends itself to all the caprices of an expert artist, and may, under various marvellous disguises, deceive, and please, and even awaken our appetite."—Verily, we might say, after this rhapsody of our neighbour, that his country's weal will not suffer in him as an able and eloquent exponent and admirer.
VEAL CARVING.
BREAST OF VEAL.
[Illustration: BREAST OF VEAL.]
912. The carving of a breast of veal is not dissimilar to that of a fore-quarter of lamb, when the shoulder has been taken off. The breast of veal consists of two parts,—the rib-bones and the gristly brisket. These two parts should first be separated by sharply passing the knife in the direction of the lines 1, 2; when they are entirely divided, the rib-bones should be carved in the direction of the lines 5 to 6; and the brisket can be helped by cutting pieces in the direction 3 to 4. The carver should ask the guests whether they have a preference for the brisket or ribs; and if there be a sweetbread served with the dish, as it often is with roast breast of veal, each person should receive a piece.
CALF'S HEAD.
[Illustration: CALF'S HEAD.]