Neck Of Veal Larded

Take off the under bone of a neck of veal, leave only a part of the long bones on; trim it neat, lard it, and roast it gently with a veal caul over. Ten minutes before it is done take off the caul, and let the veal be of a very light colour. When it is to be served up glaize it, and put under some sorrel sauce, celery heads, or asparagus tops.

Veal Cutlets Larded

Cut the best end of a neck of veal into chops, leaving only a part of the long bone; then lard, blanch, and braise them: and when they are to be served up, drain dry, glaize, and place them round each other in a dish, and put green truffle sauce, or white mushroom sauce, in the center.

Loin Of Veal A La Cream

Take the best end of a loin of veal, joint it, and cut a little of the suet from the kidney; cause it to lay flat, and then make an incision in the center of the top part about three inches deep and six inches long. Take the piece out, chop it, add to it the suet or beef marrow, parsley, thyme, green truffles, mushrooms, eschalots, lemon peel, chopped very fine, and season it with pepper and salt, and a little beaten spice. Put all together into a marble mortar, add the yolks of two eggs, and a little French bread soaked in cream; then pound the ingredients well, and fill the cavity with the forcemeat, and cover it with a piece of veal caul; after which tie it down close, and cover the whole with a large piece of caul, roast it gently, and when it is to be served up, take off the large piece of caul, let it colour a little, glaize it lightly, and put under it a benshamelle or a ragout of sweetbreads, etc.

N. B. In the same manner may be done a fillet of veal instead of plain stuffing.

veal tendrons (brown or white). Take a breast of white veal, cut off the under bone and top skin; then cut it into three long slips, and the slips again into pieces of two inches thick; blanch and put them into a stewpan, then add a little water, bards of bacon, and slices of lemon. Braise them till tender, drain them dry, and serve them up with green truffle sauce, or celery, asparagus, or peas. The sauce to be served over the veal; or, they may be giaized, then put round each other, and the sauce served in the center.

Celery Sauce, (White) For Veal, Chickens, Turkeys, Etc

Cut celery heads three inches long, trim them, wash and blanch them, drain them dry, add a little stock, boil them till nearly done, and the liquor almost reduced; then put to them some benshamelle, and, if approved, five minutes before the sauce is put over the meat or poultry, add a leason of two yolks of eggs and cream.

Celery Sauce, (Brown) For Pullets, Etc

Dress celery heads as above, but instead of benshamelle add a good cullis only,

N. B. The above sauces may be served up in dishes with fried bread round the celery heads, as an entree of itself.

Veal Cutlets Natural

Cut the best end of neck of veal into chops, trim off the bone, pass the steaks with a bit of fresh butter, chopped parsley, thyme, and eschalots, and season with pepper, salt, and lemon juice. When nearly done, lay them on a dish with the liquor; and when cool, egg, breadcrumb,, and broil them gently. Serve them up placed round each other, with a sauce in the center made with cuilis, a little ketchup, lemon pickle, and artichoke bottoms cut into pieces.