Take slices from the broad end of the leg. Fry three or four slices of salt pork crisp, then take them out, lay in the veal half an hour at least before dinner time. When it has become brown, take it out and dip the slices, one by one, into a plate of fine bread crumbs, then fry them a few minutes longer. When done through, take them up on a hot dish, pour hot water into the spider or frying pan, and instantly when it boils up dredge in a little flour; pour it over the meat. Lay the slices of pork around the edge of the dish.
The best veal is to be had at the time when winter vegetables are not very good, and fresh ones have not come into market. Horseradish, spring cranberries, or fresh lemons are therefore the more acceptable with it.
Broiled Veal.
It must not be done too fast, and will take longer than beef. It is a great improvement to broil pork and lay between the slices of veal. Lay them upon the meat while it is broiling, and if they are not brown when the veal is done, put them a few minutes longer on the gridiron. If pork is not used, season with butter. In either case, add pepper and salt.
Calf's Head.
Let the head, feet, liver and lights, soak some hours in a plenty of cold water. Take out the brains. Boil the head, &c., till very tender, which will require from two hours to two and a half. Throw some salt into the water, and skim it thoroughly. Boil the brains ten or fifteen minutes, tied up in a piece of muslin; chop them, and put them with melted butter, and parsley cut fine. If you choose, boil an egg hard, cut it up and add it. Cold calf's head is good. It is also good hashed. To make it into soup the second day, see the [receipt] under the head of Soups.
Melton Veal, or Veal Cake.
Cut three or four pounds of raw veal, and half as much ham, into small pieces. If you have the remains of cooked veal or ham, add them. Boil six eggs hard, cut them in slices, and lay some of them in the bottom of a deep brown pan; shake in a little minced parsley; lay in some of the pieces of veal and ham, then add more egg, parsley, pepper, and salt; then more meat, and again parsley, pepper, and salt, till all the meat is laid in. Lastly add water enough just to cover it, and lay on about an ounce of butter shaved thin; tie over it a double paper, bake it an hour, then remove the paper, press it down with a spoon, and lay a small plate with a weight upon it, and let it remain another hour in the oven. When cold, it will cut in slices.
Venison.