With Vegetables.—When roasted and dished, put any kind of vegetables, prepared au jus, all around the piece of meat, and serve warm.
With Sweetbreads.—Roast the piece of veal as directed, and when dished, place six sweetbreads, prepared au jus, tastefully around the meat; strain the gravy over, and serve very warm.
Decorated.—Every piece of roasted veal may be decorated with skewers, either served au jus or in any of the above ways. The skewers are first run through either of the following and then stuck into the piece of meat: slices of truffles; chicken-combs, prepared as for garniture; slices of sweetbreads or whole ones, prepared au jus; quenelles of chicken or of veal; slices of carrots, turnips, beets, all prepared au jus; and mushrooms. One, two, three, or more to every skewer; for instance: one slice of truffle, then one of turnip, a chicken-comb, then a slice of sweetbread or a whole one, and then stick in the meat. From two to six skewers may be used. On a large piece never put less than two, and no matter how many you use, always have even numbers of them.
BAKED.
All the parts of veal that are roasted, that is, the loin, leg, and shoulder, can be baked. They may be improved in the same way as to roast them. Put the piece of veal in a bakepan; spread salt, pepper, and butter on it; cover the bottom of the pan with cold water, about a quarter of an inch in depth; place a piece of buttered paper on the meat, and put in a warm oven. If the meat has been improved, the seasonings are spread over it before placing the buttered paper. Baste often with the water and juice in the pan and over the paper, which you need not remove till about ten minutes before taking from the oven, or in case it should burn; then you must replace it by another. It keeps the top of the meat moist, and it is more juicy when done.
When properly baked (overdone, as every piece of veal must be), serve either au jus, or with the same garnitures, the same decorations, as directed for roasted veal.
The gravy in the bakepan is strained, the fat skimmed off, and then it is turned over the meat and garnitures when dished, the same as the drippings or gravy of roast meat. In case the water in the bakepan, or the juice, or both, should boil away or be absorbed, put more cold water in it, so as to be able to baste.
BLANQUETTE.—(Also called Poulette.)
Take about two pounds of neck, breast, shoulder, or any other piece, which cut in pieces, two inches square, throw them in boiling water, with a little salt, for five minutes, and drain them. Put in a stewpan a piece of butter the size of an egg, set it on a good fire, and when melted mix in a tablespoonful of flour, stirring all the time, and when turning yellow pour gently and slowly in the pan a pint of boiling water; add a teaspoonful of chopped parsley and green onions, salt, pepper, six small white or red onions, two or three mushrooms, and then the meat; boil gently about three hours, and serve.