Veal Olives

Cut six slices off a fillet of veal; let them be about ten inches long, and about four inches wide; beat them with a flatter, to make them thin ; brush them over with an egg, (beat up white and yolks together) ; spread a layer of force-meat, and brush them over with egg; roll them up quite close, and lay them ill a stewpan that will just hold them; lay lairs of bacon on the bottom of the stewpan, and lay the olives on the bacon; put a few spoonfuls of good stock, and cover them over with lairs of bacon; let them do gently for one hour; then take them out, and dry them with a cloth ; put them on a dish, and pour a sharp sauce over them.

A Breast Of Veal Ragouted Whole

Cut the chine bone from a breast of veal, then cut the tenderones out, (as they will do for another dish), cover the bottom of a stewpan with fat bacon, lay the veal in, put three onions, a blade of mace, and parsley; cover it over with bacon, and then with white paper; put about three pints of second stock ; put it on a slow stove to simmer for about two hours and a half; take it up, pull all the bones from it, dish it, and put a ragout of sweet-bread, mushrooms, and forcemeat balls, over the veal. The ragout is made as follows: - put a few mushrooms into a stewpan, with a small quantity of butter, a little pepper and salt, and half a lemon squeezed ; put it on a slow stove for a quarter of an hour, or until the mushrooms are done; cut two long sweetbreads in slices, put them to the mushrooms, and about two dozen of force-meat balls, and one dozen of egg-balls ; put sauce tourney as much as you think will do: add two glasses of Ma-deira; and the braise, strained, skimmed, and boiled down to a glaze, answers two purposes ; first, it gives a right flavour to the ragout; next, the glaze gives it a fine gold colour.

Tenderones Of Veal

Tenderones of veal are the gristle-bone of the breast of veal; cut it into thin slices, and put them into a stew pan, with cold water; put them on the stove to blanch ; take them off when they come to boil; put them into a white braise; let them simmer for four hours, by which time they will be tender; take them up, and lay them on a clean cloth to dry the fat from them; cut some braised truffles into slices, and put them into a coulis ; add a little white wine, and a bit of truffle glaze, squeeze an orange, and put a little bit of sugar; dish them round a dish, and put the truffles in the middle. Garnish with croutons of bread and paste, or a slice of truffle between every tenderone.

A Loin Of Veal A La Beshemell

PUT a loin of veal on the spit, (first cutting the chump end off, as that makes fricandeau, or a la daube), do it over with oiled butter, sprinkle it with salt, paper it with double paper, tie it on with packthread, and put it to the fire; will take two hours, or more, according to the size; when done, take it up, lay the kidney side on a dish, (not the one that it is to he served upon); cut out. a fillet, leaving about an inch at each end, and either mince it or cut it into collops ; put some good beshemell to it, season it. with a little garlic vinegar, pepper, salt, lemon, and sugar; put the mince, or collops, into the place where you cut the fillet from ; put bread crumbs over it, and a little clarified butter; put it in the oven for a few minutes, and brown it with a salamander; put beshemell on the dish, and the veal upon the sauce.

N. B. A loin or neck of veal, that has been served up, and not cut, will answer the same purpose as well as a fresh roasted one, by papering it, and putting it in the oven to make hot.