Veal Cake To Be Eaten Cold

Pound in a mortar as much cold roasted lean veal as will fill a small mould, together with a slice of ham, or bacon, a piece of the crumb of bread soaked in cold milk, two beaten eggs, a small bit of butter, the same of shallot, or onion; season with pepper and salt, and mix all well together; butter the mould, fill it, and bake it in an oven for about an hour; turn it out when cold, and cut it into slices. Garnish with pickled eggs and pars-ley.

Veal Cold

Cut some cold veal into thin slices, the size and thickness of a half crown, dip them into the yolk of an egg well beaten, cover them with bread crumbs, sweet herbs, lemon-peel shred fine, and grated nutmeg. Put a little fresh butter into a pan, make it quite hot, fry the veal in it, and when done, lay it on a dish by the side of the fire; make a little gravy of a bone of veal, shake a little flour into the pan, stir it round, add the gravy and a little lemon-juice, pour it over the veal, and garnish with lemon.

Breaded Veal Chops

Take six or seven handsomely cut chops, season them well with salt and pepper, and put them into melted butter; when sufficiently soaked, put them into beaten eggs, take them our, and roll each separately in bread crumbs; make the chops as round as you can with your hand, and lay them on a dish; when all are breaded, broil them slowly over a moderate fire, that the bread may not be too highly colored. Serve with clear gravy.

How To Collar Veal

Bone a breast of veal, and beat it flat; cover the inside with a nice stuffing moistened with eggs; roll it very tightly, bind it, and bake it in an oven with some weak stock in the dish.

Veal

Make a rich gravy; strain and thicken it, and pour it over the veal. Serve with or without forcemeat balls, and garnish with cut lemon. It will keep for a long time in a pickle made with bran and water, a little salt, and vinegar, poured cold over it.

Veal Cones

Mince small one pound and a half of cold veal, two ounces of butter, and a slice of lean ham; pound them in a mortar, and mix, in five table-spoonfuls of cream, two tea-spoonfuls of pepper, one of salt, and some grated lemon-peel. Make it up into cones about three inches high; rub them over with an egg beaten up, sift grated bread over them, and fry them of a light brown color; put fried bread crumbs into the dish, and place the cones upon them, or serve them with a brown gravy instead of crumbs. Cold fowl, turkey, or rabbit make good cones. Half the ingredients will be sufficient for a corner dish.

Cold Dressed Veal

Mince finely the fat and lean of cold roast veal, season it with grated nutmeg, lemon-peel, pepper, and salt; moisten it with a little rich white stock, and a beaten egg; butter a pudding, shape, put in the mince, and press it firmly, cover it closely, and set it into a pan of boiling water; let it boil an hour or two. Serve it with a white gravy thickened, or when turned out of the shape, rub it over the top with the beaten yolk of an egg; sift bread crumbs thickly over, and brown it in a Dutch oven; baste it with a little melted butter. Garnish with fried parsley or cut lemon.