Ingredients: Breast of veal, butter, onions, sugar, stock, red wine, mushrooms, bacon, salt, flour, bay leaf.
Roast a bit of breast of veal, then glaze over two Spanish onions with butter and a little sugar, and when they are a good colour pour a teacup of stock and a glass of Burgundy over them, and add a few mushrooms, a bay leaf, some salt, and a few bits of bacon. When the mushrooms and onions are cooked, skim off the fat and thicken the sauce with a little flour and butter fried together; pour it over the veal and put the onions and mushrooms round the dish.
No. 86. Frittura Piccata al Marsala (Fillet of Veal)
Ingredients: Veal, butter, Marsala, stock, lemon, bacon.
Cut a tender bit of veal steak into small fillets, cut off all the fat and stringy parts, flour them and fry them in butter. When they are slightly browned add a glass of Marsala and a teacup of good stock, and fry on a very hot fire, so that the fillets may remain tender. Take them off the fire, put a little roll of fried bacon on each, add a squeeze of lemon juice, and serve.
No. 87. Polpettine Distese (Veal Olives)
Ingredients: Veal steak, butter, bread, eggs, pistacchio nuts, spice, parsley.
Cut some slices of veal steak very thin as for veal olives, and spread them out in a well-buttered stewpan. On each slice of veal put half a spoonful of the following mixture: Pound some crumb of bread and mix it with a whole egg; add a little salt, some pistacchio nuts, herbs, and parsley chopped up, and a little butter. Roll up each slice of veal, cover with a sheet of buttered paper, put the cover on the stewpan and cook for three-quarters of an hour in two ounces of butter on a slow fire. Thicken the sauce with a dessert-spoonful of flour and butter fried together.