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.
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.
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.
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.
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.
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.
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.