Grenade En Doube - Grenado Dobed

Cut half a dozen Grenadins, viz. small Fricandeaus, and being larded and glazed, as to serve by them-selves, cut the remainder of the Leg of Veal into large dice, and lard them irregularly with large pieces; cut a Fowl also into pieces, which boil with the last Veal in Broth, adding a pint of whitte Wine, a Knuckle of Veal, a faggot faggot of Parsley, Chibol, a clove, or two of Garlick, three heads of Cloves, a Laurel Leaf, Sellery, Thyme, and fine Spices: When done, lay the Fricandeaus at the bottom of your Stew-pan (which you must always proportion to the bigness of the Dish you propose to make) with thin slices of Lard under them, and bits of Fowl between; then lay in the bits of Veal, and finish in the same manner; sift the Broth, pour it over this preparation, and let it cool to a jelly: You may add a Calf's Foot in the boiling to make the jelly stronger. When you want to use it dip the Stew-pan in warm Water, and turn it over gently.

These Dishes will keep a long while, and, being sliced, may be used either cold or warm: The jelly will serve for Sauce either way; or you may add a little Cullis when served hot, or jelly when cold.

Favorites. Different Olives

Cut slices of Fillet of Veal round, of about the bigness of the palm of your Hand, without the paring; make Forced-meat with the remains of roasted Chickens, Suet, Herbs, Eggs and Spices; upon each slice put a little of this Forced-meat and fat Livers sliced, Truffles or Mushrooms; continue these to a middling height, the last layer being Veal; then roll them in Cowl, and tie them; put them into a Stew-pan, with sliced Ham and Veal, Parsley, Shallots, two Cloves, one of Gar-lick, Pepper and Salt, a little Broth, and a glass of white Wine; boil lowly; when done, take off the Cowl, wipe the Fat cleanly, skim and sift the Sauce; add a little Cullis, Lemon Juice, and chopped Parsley.

Venetienne De Veau - Broiled Veal, Venetian Fashion; Veal Stakes

Cut slices of Fillet of Veal, pretty thick and large; marinate them about an hour in a little Oil, chopped Parsley, Mushrooms, Shallots, Laurel, Thyme, Basil, Pepper and Salt; make as much of the Marinate stick to them as you can, and drew them with Bread Crumbs; broil slowly, basting them with the remainder of the Marinate; serve with a squeeze of Lemon or a Seville Orange.

Venetienne Au Jambon, Broiled Ham, Venetian Fashion

Cut thin slices of Fillet of Veal, and between two place a slice of Ham, dipt in Eggs, Parsley, Mush-rooms, Shallots, Truffles, and a little Pepper; roll them in slices of Lard, and simmer them gently with a little Broth, and a glass of white Wine; when done, take off the Bacon, skim and sift the Sauce, and add a little Cullis: You may serve with a relishing Sauce, or what sort you please.

Venetienne A La Moêle - Venetian Veal With Marrow

Cut very thin slices of Veal, till you have as many as will make a Dish; bathe them round with whites of Eggs to make them stick, dip them in Butter, sweet Herbs chopped, and Bread Crumbs; boil slowly, and serve with a relishing Sauce.