Breast Of Veal Stewed

A breast of veal stewed till quite tender, and smothered with onion sauce, is an excellent dish.

Stewed Veal And Bacon

Have a piece of fillet of veal of four or five pounds; put it into a stewpan with a pound and a half of bacon, a pint of water, two carrots, a faggot of sweet herbs, with half a dozen spring onions, some sprigs of parsley, and three cloves; when it boils, skim it, and put it on a very slow fire to simmer gently for four hours: thicken it with some flour, and take out the bundle of herbs when you dish it.

Breast Of Veal Ragout

Take off the under bone, and cut the breast in half, lengthways; divide it into pieces four inches long by two inches wide, so that they may be in handsome pieces, but not too large to help at once: put about two ounces of butter into a fryingpan, and fry the veal till it is a fine brown; then put it into a stewpan with veal broth, if you have it, or else as much boiling water as will cover it, a small bundle of sweet marjoram, common or lemon-thyme, and parsley, with a couple of cloves, and a couple of blades of pounded mace, three young onions, or one old one as big as a walnut, a roll of lemon-peel, half a dozen corns of allspice bruised, and a teaspoonful of salt; cover it close, and let it all simmer very gently for two hours and a half; then take out the meat with a slice; and to thicken the gravy, put an ounce of butter into a stewpan, with two tablespoonful of flour; stir well together for five minutes, and mix the gravy with it; boil ten minutes, skim it well, and put in the meat to warm up: season it with two tablespoonful of white wine, and one of mushroom catsup: cover the pan close, to confine the steam, and let it stew gently half an hour longer, till there is just sufficient gravy to cover the meat when put in the dish: lay the veal in a ragout dish, and squeeze half a lemon into the sauce.

Observations

Forcemeat-balls,, truffles, etc, are sometimes added.

Veal Olives

Cut half a dozen slices off a fillet of veal, half an inch thick, and as long and square as you can; flat them with a chopper, and rub them over with an egg that has been beat on a plate; cut some fat bacon as thin as possible, the same size as the veal, lay it on the veal, and rub it with a little of the egg: make a little veal forcemeat, (see receipt, No. 375,) and spread it very thin over the bacon; roll up the olives tight, and tie them with a bit of twine; rub them with the egg, and then roll them in fine bread crumbs: put them on a larkspit, and roast them at a brisk fire: they will take three quarters of an hour.

Mushroom sauce brown, or truffle sauce, or beef gravy. Vide chapter on sauces, etc.

Cold Calfs Head, Hashed

See Obs. to boil calf's head, No. 10.

Calf's Head Hashed, Or Ragout

Wash a calf's head that has been skinned, and boil the half you intend to hash for fifteen minutes; the other half an hour, or, if it is large, give it fifteen or twenty minutes longer: when quite tender, take out all the brains you can: beat up an egg on a plate, and put this all over it with a paste brush, and strew over it thyme and parsley in fine powder, then bread crumbs, and put it in the Dutch oven to brown. Cut the other half head into slices, and put it into a stewpan with a quart of gravy, No. 329, and let it simmer for three quarters of an hour: take up the meat with a slice, and strain the gravy into a clean stewpan with forcemeat-balls, No. 376, 380, egg-balls, and a wineglass of white wine; put in the meat, and let it warm up together, and skim off the fat.

Beat up the brains in a basin with a spoonful of flour, two eggs, lemon peel, thyme, parsley, and a few leaves of sage; chop all tine, and mix well together with pepper, salt, and a scrape of nutmeg: fry them in little cakes, of a very light brown; dish up your hash, with the half head you browned in the middle, and garnish with crisp curled rashers of bacon, and the brain cakes.

*** Truffles and morels are frequently added to this.