573. - To Roast

A fillet of veal, it should be stuffed with the following ingredients: thyme, marjoram, parsley, savory, finely minced lemon-peel, mace, pepper, nutmeg, with bread-crumbs; to which add two eggs, and four ounces of marrow-suet: lay this stuffing in the udder, and, if any remain, in such holes as you think proper made in the fleshy part. Serve with, melted butter, and garnish with the lemon-peel sliced.

574. - Fillet Of Veal Boiled. (English.)

Choose a small delicate fillet for this purpose; prepare as for roasting, or stuff it with an oyster forcemeat; bind it round with a tape; after having washed it thoroughly, cover it with milk and water in equal quantities, and let it boil very gently three and a half or four hours, keeping it carefully skimmed. Send it to table with a rich white sauce, or, if stuffed with oysters, a tureen of oyster sauce; garnish with stewed celery and slices of bacon. A boiled tongue should be served with it.

575. - Loin Of Veal Roasted

Take a loin of veal; run a lark-spit along the chine-bones; then tie the ends of the lark-spit on the usual spit, drawing down the flap over the kidney. Cover it well with buttered paper, and tie it up carefully; let it roast gently for three hours. When about to serve, remove the paper. sprinkle well with salt, dredge it with flour, and finish basting with a small piece of fresh butter.

This joint is frequently divided; the kidney end and the chump. The kidney end sent up with a toast under the fat; the chump end should be stuffed like the fillet, or sent up with balls of stuffing in the dish; pour melted butter over the joint, and gravy round. It also forms an excellent stew if served up in winter with rice, and in summer with green peas.,

576. - Breast Of Veal

Cover it with the caul, and if you retain the sweetbread, skewer it to the back, but take off the caul when the meat is nearly done; it will take two and a half to three hours roasting.

Or:- Remove the tendons, and insert in their place a stuffing; then roast as before.

Or:- Raise the skin, and force in as much stuffing as possible; skewer it up; this will give a very good flavor to the joint.

A Breast of Veal Roasted.

577. - To Stew

Cut a breast, or a portion, in pieces; fry them with a little butter, an onion and a cabbage-lettuce shred small; when browned, add a little flour, shake it well together; then add a small quantity of broth or water; let it stew gently; when nearly done, throw in green peas sufficient for the dish; when the peas are done, add a little pounded sugar, pepper, and salt. It may require a little more thickening, in which case knead a little flour and butter together.

578. - Loin Of Veal Boiled

Take a loin about eight pounds, skewer down the flap without disturbing the kidney, put the loin into a kettle with enough cold water to cover it, let it come gradually to a boil (it cannot boil too slowly), continue for two hours and a quarter, but it must boil; remove the scum as it rises, send it to table in bechamel, or with parsley and melted butter.