Langue De Veau - Calves Tongue, (see Beef's Tongue)

Calves Tongues are dressed after the same manner as Neat's Tongues, allowing for the difference of time in boiling or baking.

Fraises De Veau Au Naturel. Calves Chaudron In A Plain Way

Soak it well and scald it; then boil it in Water with a bit of Butter, Flour, Pepper and Salt, a faggot of sweet Herbs, two Cloves, Thyme, Laurel, and two Onions: Serve it very hot, with a sharp Sauce in a Sauce-boat.

Fraise De Veau Au Soleil

Chaudron fried of a fine clear Colour.

Boil it as before, then cut it in pieces, marinate about an hour or two in Vinegar and Broth, Pepper and Salt, Cloves, and sliced Onions; then drain it, and fry with a good thick Batter of a fine clear brown.

Fraise De Veau A La Provençale - Chaudron Provence Fashion

The Chaudron being boiled as the former, cut it in fillets, and make a Sauce with Butter, chopped Mushrooms, a little Garlick, a glass of white Wine, Broth, a little Oil, Pepper and Salt; reduce to a Sauce; put the Chaudron in it a moment, and add a good squeeze of Lemon. If it is too fat, cut some of it off when you dress this Dish, and also when you fry it.

Crepinettes De Fraises De Veau - Chaudron Dressed Olive Fashion

Cut three or four Onions in dice, and parboil them in Butter; then put a Chaudron ready boiled, and cut in the same manner, Bread soak'd in Cream or Milk, a little fresh Lard, Salt and Spices, chopped Shallots, Parsley, Chibol, and three raw yolks of Eggs; mix all these together properly, and roll the mixture in as many bits of Cowl as you think proper, either in the form of Sausages, or any other; strew them with Bread Crumbs, put them in the oven to bake, and take a good colour, or under the cover of a Brazing-pan, on a slow fire; serve with a good clear Sauce under them.

Baignets De Fraises De Veau

Chaudron fried, small Fritters, Boil it as before directed, then cut it in pieces, and marinate it about an hour in Oil, Butter, Pepper, and Salt, chopped Parsley and Shallots, on an ashes fire; make the Herbs stick to it, dip it in Batter and fry it very crisp: Serve with fried Parsley.

Fraises De Veau En Crépine. Chaudron In Veal Cowl

This is done with Forced-meat as the Crepinettes, only of a larger size; serve with it Sauce Italienne.

Fraises De Veau A L'allemande - Chaudron German Fashion

Make a preparation for a Gratin, with Swiss Cheese rasped, Bread Crumbs, two yolks of Eggs, and a little Cullis; place this in the Table Dish on ashes fire, to make it catch at the bottom; then put in a Chaudron plain boiled, trimmed of most of the fat, and cut in middling pieces, mixed in a Sauce Robert, well finished short Sauce; garnish the Dish round with small white Onions, boiled in Broth, and bits of Bread fried in Butter; pour a little melted Butter over, mixed with a spoonful of Mustard; then strew it with Bread Crumbs and rasped Cheese, and give it a good colour, in the oven; wipe the Dish free from fat, and serve it with a little clear, relishing Sauce.