Marbled Veal

Boil a neat's tongue till it is tender, trim off all the fat and bones, and cut the tongue into small pieces, and pound it in a mortar with a quarter of a pound of butter, till it is very fine; pound the like quantity of dressed veal in the same way with black pepper and salt, and a little grated nutmeg; when the veal is pounded very fine, lay part of it in the bottom of an earthen pan, stick the tongue in lumps upon the veal, not in any shapes, the more careless the better, as it will look better when it is cut out; then put another layer of the veal on the tongue, and press it down close; cover it with clarified butter; send it to table cut into into in slices, and garnished with sprigs of curled parsley.

Minced Veal

Mince ready dressed veal as fine as possible, but do not chop it; put it into a stewpan with a few spoonsful of veal or mutton broth, a little lemon-peel minced fine, a spoonful of milk or cream: thicken with butter and flour, and season it with salt, a tablespoonful of lemon pickle, or catsup.

***If you have no cream, beat up the yolks of a couple of eggs with a little water: garnish with sippets.

How To Make An Excellent Hot Dish Of Cold Veal

Either a neck, loin, or fillet of veal will furnish an excellent ragout with very little expense or trouble.

Cut your veal into handsome cutlets; put a piece of butter or clean dripping into a fry-ingpan; as soon as it is hot flour and fry your veal of a light brown; take it out, and if you have no gravy ready, put a pint of boiling water into the fryingpan, give it a boil up for a minute, and strain it into a basin while you make some thickening in the following manner: put about an ounce of butter into a stewpan, as soon as it looks a little brown mix with it as much flour as will dry it up; stir it over the fire for a few minutes, and gradually add to it the gravy you made in the fryingpan; let them simmer together for ten minutes till thoroughly incorporated; season it with pepper, salt, and a little mace, and a wine glass of mushroom catsup; strain it through a tammis to the meat: when the meat is thoroughly warmed it is enough.

Veal Sweetbread Fricassee, White

Parboil it for ten minutes in a little more water than will just cover it, with some salt, white pepper, and a blade of pounded mace; then cut it into slices about three quarters of an inch thick, and add to the liquor an ounce of butter, and two teaspoonful of flour: keep this over the fire, shaking it well till these ingredients are well mixed; put in the sweetbread again, let it stew very gently till it is done enough, and the sauce is properly thickened, then beat up a couple of yolks of eggs with a glass of white wine; add this to your sauce, stir it together, but do not let it boil. Garnish with slices of lemon.

If You Prefer A Fricassee Brown

Fry the sweetbreads brown in a little butter, then put them on to stew, and finish them as above, leaving out the eggs; if you wish it to be more savoury, add an onion, or esballot, with a tablespoonful of browning-, and one of catsup, cavice, or lemon pickle.

*** For three other receipts to dress sweetbreads, see No. 88, etc. chapter on frying.