Half roast the veal till of a light brown, then stew it over a stove for two hours, in a rich gravy, with a shallot, three cloves, a blade of mace, a little walnut pickle, some oyster liquor, and a few small mushrooms. Half an hour before serving, add a little anchovy liquor. Garnish with cut lemon and curled parsley.
Cut out the blade bone, and stuff the whole with a nice forcemeat; sew it up, half roast it, and make a quart of gravy of the bones and trimmings; season it with whole pepper, two blades of mace, a bit of lemon-peel, a large onion, some salt, and a bunch of parsley. Strain and thicken it with butter rolled in flour; put in the veal, and a table-spoonful of vinegar; let it stew nearly two hours. A lit tie before serving, add a table-spoonful of lemon pickle, and a glass of white wine. Forcemeat balls may be served with it.
Cut off the short bones or gristles of a breast of veal; stew them in a little white stock, with a slice of ham, an onion stuck with one or two cloves, some whole pepper, a bunch of parsley, and a little salt. When tender, take out the meat, strain the stock, and put it on with a pint and a half of green peas; boil them, and add the veal, and let them stew for twenty minutes. Serve the gristles in the middle, and the peas round them.
Make a quart of graw with the scrag end; strain it; cut the rest of the veal into small pieces of nearly an equal size; put it into a stewpan with the gravy, some pepper, salt, mace, half an ounce of butter, and a quart of green peas. Cover the pan closely, and let it stew nearly two hours; then put in a lettuce cut small, and let it stew half an hour longer. A little before serving, add half an ounce of browned butter, mixed with a little flour.