Veal Roll With Tongue

This is a delightful cold dish for luncheons, suppers, etc. Take a large breast of veal, bone it, then place in the brine tub for two days; prick it and punch the air out if it has been blown, remove from brine and wipe dry, then spread thick with a layer of seasoned pork sausage meat; on that place down the centre four cooked pickled pigs tongues, cover them with more of the sausage meat, draw the sides together and sew up with twine, then tie it in a cloth like a roly poly pudding; boil for two hours in white stock, take up and let cool in the cloth, then remove the cloth, wipe with a hot cloth, glaze and serve in slices.

Garnished Veal Cutlets

Take the rib chops, remove the chine bone and gristle, trim the bone so as to leave a handle for a frill to be placed on when serving, lard the flesh with strips of bacon, ham, tongue, truffle, or sweetbread and truffle according to desire; then place in a brasiere on a bed of sliced root vegetables, parsley, spring onions, cloves, mace and whole peppers, cover with slices of fat bacon, moisten to the height of the cutlets with stock and a glass of sherry wine, braise till done (about an hour), then serve with a brown Italian sauce... mushroom sauce... Financiere, Toulouse or Perigueux garniture. These cutlets after being braised, may be cooled, trimmed, masked with sauce, then breadcrumbed and fried, and served with Allemande sauce containing scallops of tongue and button mushrooms... Or with tomato sauce.

Veal Cutlets Sauteed

Take the rib chops and trim as in the preceding recipe. Season with salt and pepper, fry a delicate brown on both sides with clarified butter; when nearly done take up and in the butter fry some shallots, mushrooms and parsley, then add some Espagnole sauce, boil up and skim off the fat, add the cutlets and simmer till done; serve garnished with thin scallops of fried ham.

Fricandeau Of Veal With Vegetables

Take the leg of veal and remove the thick flank, lard it with seasoned strips of bacon, braise with carrot, celery, onions, parsley, green onions and slices of bacon with mace, cloves and peppers in the usual way, for about two and a half hours; when done, take up, strain, boil and skim the braise, add some sherry or Madeira wine; use it as a sauce to the fricandeau; serve garnished with any vegetable garnish or puree described in this work. It may also be garnished with either Chipolata, Financiere or Toulouse garniture.

Grenadins Of Veal With Spinach

After removing the thick flank for fricandeau from a leg of veal, you have the buttock and aitchbone left. Bone out the aitch on the leg; remove the marrow bone, split the buttock in the natural seam, then slice the two sections into cutlets or grenadins, lard and braise them; serve on a bed of puree of spinach.,. puree of celery... puree of green peas... puree of red haricot beans, etc.

Blanquette Of Veal

Take cold roast or braised veal, remove the brown skin, and then cut into neat scallops, add some button mushrooms, or scallops of truffle or tongue, moisten the whole with Allemande sauce, simmer; serve garnished with small croquettes of rice... or potatoes... or veal forcemeat.