Obs.—In order to make what common cooks, who merely cook for the eye, call a fine, large, handsome dishful, they put in not only the eatable parts, but all the knots of gristle, and lumps of fat, offal, &c.; and when the grand gourmand fancies he is helped as plentifully as he could wish, he often finds one solitary morsel of meat among a large lot of lumps of gristle, fat, &c.
We have seen a very elegant dish of the scalp only, sent to table rolled up; it looks like a sucking pig.
Veal Cutlets broiled plain, or full-dressed.—(No. 521.)
Divide the best end of a neck of veal into cutlets, one rib to each; broil them plain, or make some fine bread-crumbs; mince a little parsley, and a very little eschalot, as small as possible; put it into a clean stew-pan, with two ounces of butter, and fry it for a minute; then put on a plate the yelks of a couple of eggs; mix the herbs, &c. with it, and season it with pepper and salt: dip the cutlets into this mixture, and then into the bread; lay them on a gridiron over a clear slow fire, till they are nicely browned on both sides; they will take about an hour: send up with them a few slices of ham or bacon fried, or done in the Dutch oven. See Nos. [526] and [527], and half a pint of [No. 343], or [No. 356].
Knuckle of Veal, to ragoût.—(No. 522.)
Cut a knuckle of veal into slices about half an inch thick; pepper, salt, and flour them; fry them a light brown; put the trimmings into a stew-pan, with the bone broke in several places; an onion sliced, a head of celery, a bunch of sweet herbs, and two blades of bruised mace: pour in warm water enough to cover them about an inch; cover the pot close, and let it stew very gently for a couple of hours; strain it, and then thicken it with flour and butter; put in a spoonful of catchup, a glass of wine, and juice of half a lemon; give it a boil up, and strain into a clean stew-pan; put in the meat, make it hot, and serve up.
Obs.—If celery is not to be had, use a carrot instead or flavour it with celery-seed, or [No. 409].
Knuckle of Veal stewed with Rice.—(No. 523.)
As boiled knuckle of veal cold is not a very favourite relish with the generality, cut off some steaks from it, which you may dress as in the foregoing receipt, or [No. 521], and leave the knuckle no larger than will be eaten the day it is dressed. Break the shank-bone, wash it clean, and put it in a large stew-pan with two quarts of water, an onion, two blades of mace, and a tea-spoonful of salt: set it on a quick fire; when it boils, take off all the scum.
Wash and pick a quarter of a pound of rice; put it into the stew-pan with the meat, and let it stew very gently for about two hours: put the meat, &c. in a deep dish, and the rice round it.