Noix De Veau Piquee Bratsee - Larded Kernel Of Veal Braised

The kernel of veal is taken from the leg, as a rule the part is generally used which in beef we term "the round." Leave on as much of the udder as possible and free the other side from the thin skin, and lard it with thin strips of larding pork.

Line a saucepan with sliced vegetables, place the kernel therein, add some veal bones or calf's feet, and cook as explained for Braised Beef.

Serve with spinach, sorrel, noodles or any garnishings which are adaptable, and as indicated under the headings of Gar-nishings.

Noix De Veau En Surprise A La Toulousaine - Surprise Kernel Of Veal, Toulouse Style

Prepare and cook a kernel of veal, as explained in previous receipt. When done, make an incision on the larded side of the kernel, so as to form a cover; scoop out the lower part and fill the hollow with Toulouse Garnish. Place the cover on top, wrap in buttered paper, and heat in a moderate oven for 30 to 40 minutes. When ready to serve unfold, dress on a dish, pour some of the gravy around, and serve the rest separate.

Noix De Veau En Surprise A La Financiere - Surprise Kernel Of Veal, Financier Style

Proceed as directed in the previous receipt, using Financier instead of Toulouse Garnish.

Note. - Though somewhat extravagant, these two dishes will evoke praise from all good livers.

The garnish may be changed to the taste and fancy of the cook or patron.

Escalopes De Veau A La Zingara - Slices Of Veal, Zingara Or Gypsy Fashion

Cut from a kernel (noix) of veal, oblong slices about 1/2 inch in thickness, flatten them lightly, season with salt, and fry in a The Post-Gradaate Cookery Book. 129 saute pan with clarified butter. Have thin slices of raw ham of the same size as the slices of veal; fry these also in butter, and arrange both veal and ham alternately on a dish.

Remove the butter from the pan in which the veal was cooked, add 1/2 gill each of consomme and tomato sauce, I tablespoonful of meat extract and 2 gills of brown sauce, reduce well and season with salt and paprika; incorporate 4 ounces of butter and the juice of a lemon, and pour over the meat.

Escalopes De Veau A La Pojarski - Escalopes Of Veal, Pojarski Style

Chop fine 1 pound of lean veal, season to taste, then pound lightly in the mortar and incorporate 1/2 gill of cream and 3 ounces of butter. Put this in a cool place for some time; then prepare small escallops, egg and bread crumb them and fry in clarified butter or hot lard; garnish with some kind of green vegetable and serve Pojarski sauce separate.

Ris De Veau Pique, Braise - Sweetbread Larded And Braised

Choose some nice white sweetbreads, soak them in cold water for 2 or 3 hours, changing the water several times, and at last put them on the fire to parboil.

Lard the sweetbreads with fine strips of fat pork; place them in a pan lined with vegetables, and put them to braise with rich stock, from 35 to 45 minutes, continually basting the sweetbreads with their gravy.

When done brush them over with meat glace and finish to color them in a brisk oven.

Dish up the sweetbreads, strain the gravy free from fat, and reduce with brown sauce.

Sweetbreads cooked in this way may be garnished with most any vegetable garnish or garnishes as Financier, Toulouse, etc.