Slices of veal from the loin, cut very thin. Wipe, remove the bones, skin, and fat, and pound till one fourth of an inch thick. Trim into pieces two and a half by four inches. Chop the trimmings fine with one square inch of fat salt pork for each bird. Add half as much fine cracker crumbs as you have meat; season highly with salt, pepper, thyme, lemon, cayenne, and onion. Moisten with one egg and a little hot water. Spread the mixture on each slice nearly to the edge, roll up tightly, and tie or fasten with skewers. Dredge with salt, pepper, and flour; fry them slowly in hot butter till a golden brown, but not dark or burned. Then half cover with cream, and simmer fifteen or twenty minutes, or till tender. Remove the strings, and serve on toast; pour the cream over them; garnish with points of toast and lemon. If the veal be tough, dip in olive oil before spreading with the stuffing.
Take any cold veal, either roasted or boiled; chop it fine, and season with salt, pepper, and lemon juice; add two or three tablespoonfuls of cracker crumbs, and moisten with soup stock or hot water. Take one third as much finely chopped ham as of veal; season with mustard and cayenne; add one tablespoonful of cracker crumbs, and moisten with hot stock or water. Butter a mould, and line it with slices of hard-boiled egg. Put in the two mixtures irregularly, so that when cut it will have a mottled appearance; press in closely, and steam three-quarters of an hour. Set away to cool; remove from the mould, and slice before serving.
This is an excellent dish for lunch or tea, and is a con venient way of using pieces of veal that would not otherwise be utilized.
Parboil two pounds of lean veal. Chop fine with one fourth of a pound of salt pork or bacon; add four butter crackers, pounded, two eggs, well beaten, two teaspoonfuls of salt, one saltspoonful of pepper, and half a saltspoonful of nutmeg or mace. Moisten with the meat liquor, mould into an oval loaf, and put into a shallow tin pan. Add a little of the water in which the meat was boiled. Bake till quite brown, basting often. Serve hot or cold, cut in slices. Raw veal may be used in the same way, baking it two hours or more.
No. 2. - Select a knuckle of veal, or any bony piece that has a large proportion of gelatine. Cut in small pieces, and remove any fragments of bone. Cover with cold water, boil quickly, skim, and add one onion, one teaspoonful of salt, and one saltspoonful of pepper. Let it simmer till the meat slips from the bones, the gristly portions are dissolved, and the liquor reduced to one cupful. Remove the meat, pick out all the bones, strain the liquor, and season highly with salt, lemon juice, and pepper, and slightly with sage or thyme. Chop or pick the meat apart; add two or three tablespoonfuls of powdered cracker and the meat liquor; mix well and put into a bread pan. Put it in a cool place, and when hard serve in thin slices. The gelatine in the meat liquor will harden, and hold the meat together without pressure.
Make one cup of cream sauce, and season with chopped parsley and onion juice. Stir one cup of chopped meat (chicken, fresh tongue, veal, or lamb) into the sauce. When hot, add the beaten yolks of two eggs; cook one minute, and set away to cool. When cool, stir in the wites, beaten stiff. Bake in a buttered dish about twenty minutes, and serve immediately. If for lunch, serve with a mushroom sauce.