Cut thin slices of lean cold veal; mince them very finely with a knife, and season with pepper, salt, grated lemon-peel and nutmeg; put it into a saucepan, with a little white stock or water, a table-spoonful of lemon pickle, and a little mushroom powder. Simmer, but do not let it boil; add a bit of butter rolled in flour, and a little milk or cream; put all round the dish thin sippets of bread cut into a three-cornered shape; or cover the mince thickly with grated bread, seasoned with pepper, salt, and a little butter, and brown it with a salamander; or serve with poached eggs laid upon the top.
Cut thin slices off a fillet, and flatten them with a roller; season them highly with pepper, mace, salt, and grated lemon-peel; put a bit of fat into each roll, and tie them with a thread. Fry them of a light brown, and stew them in some white stock with two dozen of fried oysters, a glass of white wine, a table-spoonful of lemon pickle and some small mushrooms. Stew them nearly an hour; take off the threads before serving.
Beef olives may be dressed in the same way.
Mince some underdone veal with a little parsley, one or two sage leaves, a very little onion; season with grated lemon-peel, nutmeg, pepper, and salt; add some grated lean ham or tongue, moisten it with some good gravy, heat it up, and put it into the patties.
Chop about six ounces of ready-dressed lean veal, and three ounces of ham very small; put it into a stewpan with an ounce of butter rolled into flour, half a gill of cream; half a gill of veal stock; a little grated nutmeg and lemon-peel, some cayenne pepper and salt, a spoonful of essence of ham and lemon-juice, and stir it over the fire sometime, taking care it does not burn.
Take two pounds of veal cutlets, cut them in middling-sized pieces, season with pepper and a very little salt; likewise one of raw or dressed ham cut in slices, lay it alternately in the dish, and put some forced or sausage meat at the top, with some stewed button mushrooms, and the yolks of three eggs boiled hard, and a gill of water; then proceed as with rump-steak pie.
The best end of a neck is the fine part for a pie, cut into chops, and the chine bone taken away.
Cut slices off a leg of veal, and season them with pepper, pounded mace, cloves, and salt. Lay thin slices of fresh butter1 between each layer of meat into a potting pan or jar; cover it closely, and bake it with bread. When it is cold, pound the meat in a marble mortar, pack it closely into a jar, and pour clarified butter over it.
Either a neck, loin, or fillet of veal, will furnish this excellent ragout with a very little expense or trouble.
Cut the veal into handsome cutlets; put a piece of butter or clean dripping into a frying-pan; as soon as it is hot, flour and fry the veal of a light brown: take it out, and if you have no gravy ready, make some as directed under sauces, or put a pint of boiling water into the frying-pan, give it a boil up for a minute, and strain it into a basin while you make some thickening in the following maimer: put about an ounce of butter into a stewpan; as soon as it melts, 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 frying-pan; let them simmer together for ten minutes (till thoroughly incorporated); season it with pepper, salt, a little mace, and a wine-glassful of mushroom ketchup or wine; strain it through a tarmis to the meat, and stew very gently till the meat is thoroughly warmed. If you have any ready-boiled bacon, cut it in slices, and put it in to warm with the meat.