Poitrine De Veau A L'ltalienne - Breast Of Veal Italian Fashion

Scald it as usual, then boil it over a stewing Fire with a Pint of white Wine, a good spoonful of Oil, as much Broth, two Sices of Lemon, Pepper, Salt, a faggot of sweet Herbs, two Spice Cloves, one of Gar-lick, and a little Basil; when done, wipe the Fat clean off, take the Skin off the Gristles, and serve with Italian Sauce, which you will find amongst the Sauces.

Poitrine De Veau Frite. Breast Of Veal Fried

It is prepared the same way as the Gristles, leaving the upper skin; when it is fried with Bread Crumbs, and served with Parsley, it is commonly called au Basilic; but you may equally broil it, and serve with a relishing Sauce: See Sauces.

Poitrine De Veau En Surprise - Breast Of Veal Masked, Or Wonder, Etc

Make a good Forced-meat with Fillet of Veal, Beef Suet, Bread, Milk, Chibol, and Mushrooms, all finely chopped with four yolks of Eggs: The Breast first brazed, make a circle round it with the Forced-meat, and pour into the middle a good Ragout short Sauce; cover it over with the Forced-meat, bathe it with yolks of Eggs, sprinkle it with Bread Crumbs, and bake it in the oven; When done of a fine colour, wipe the Fat out of the Dish, and servea good Sauce upon it.

Observe to trim either Breasts or Necks properly, when it is necessary to dress them whole; this the size of the Dishes will determine.

Oreilles De Veau Farcies A La Quenelles - Calves Ears Stuffed

Braze the Ears white, and stuff them with the Forced-meat of Quenelles; dip the Ears in thick Batter, and fry them. (See Fowl Articles for this Forced-meat, under the Term Quenelles de Poularde.)

Poitrine De Veau Marinée. Breast Of Veal Marinated

Cut the Breast of Veal in pieces, boil it in Broth till three parts done; then marinate it about an hour with two spoonfuls of Vinegar, a little of its own Broth, Pepper and Salt, two cloves of Garlick, four of Spices, sliced Onions, Thyme and Laurel: drain it, and fry it of a good colour, with Parsley.

Poitrine De Veau Farcie En Ragout - Ragout Of Breast Of Veal Stuffed

Stuff a Breast of Veal with good Forced-meat between the skin and gristle; fasten it well, that the Stuffing cannot fall out; boil it in Broth, with a glass of white Wine, a faggot, Pepper and Salt: When done, wipe it, and serve upon it a good Ragout, made of Sweet Breads, Mushrooms, Palates, Coxcombs, Truffles, or any other Ragout. You will find the way to make them under the Articles for Ragouts.

Poitrine De Veau Au Court Bouillon, Breast Of Veal In Its Own Sauce

Put a whole Breast of Veal into a Stew-pan of its own length, with a little Broth, a good glass of white Wine, a faggot of sweet Herbs, a few Mushrooms, Coriander Seeds tied in a Bag, sliced Roots, Onions, Pepper and Salt: Sift and skim the Sauce, and serve it upon the Meat.

Poitrine De Veau Au Pontife, Breast Of Veal Pontiff Sauce

Stuff it as the former, and lard it; then tie it up in Paper and roast it: Serve with Sauce Pontife: See Sauces, Page 45.