How To Roast Veal

IN roasting veal, let it lye at first at some distance from the fire till it is soaked: then draw it near to make it of a fine brown. A large joint must have a good fire-, a small piece one that is little and brisk. The fat of a fillet or loin must be papered, to preserve it as much as possible. The bread must be roasted with the caul on till it is near enough; and the sweat-bread must be skewer'd on its backside. When it is near enough take the caul off, baste it and drudge it with a little flour. Soon after any other joint is laid down, bade it well with good butter; and when it is near enough baste it again, and drudge it with a little flour. A joint of six pounds will take up an hour and a half before it is done: One of twelve pounds three hours, unless it be thin, and then two hours will be suf-ficient.

How To Boil Veal

Put the veal into the water while it is cold, and after it boils, allow a quarter of an hour for every pound; that is, a piece of four pound should boil an hour; of fix pounds, an hour and a half; of eight pounds, two hours, etc.

How To Stew A Knuckle Of Veal

Lay four wooden skewers at the bottom of a clean pot or saucepan, and lay the knuckle after it is well cleaned upon them, and put it into two quarts of water. To these add two or three blades of mace, a little thyme, whole pepper, a small onion, and a crust of bread; cover the pot close; let it just boil and then keep it sim-mering for two hours; if it is then enough, take it up and lay it in a dish, straining the broth over it.

Another Way To Stew A Knuckle Of Veal

Proceed as before directed; but instead of covering the pot close, let the water boil away till there is just enough left for sauce; then put in a spoonful of catchup, a spoonful of red wine, and a spoonful of walnut pickle, as also some truffles, and morels, or some dry'd mushrooms cut small; boil all together, then take up the knuckle, lay it on a dish, and pour the sauce over it.

How To Mince Veal

After the veal is cut very fine, but not chopp'd, grate a little nutmeg over it, a little lemon-peel shredded very fine, and a very little salt. After which, drudge a little flour over the whole. If the designed plate of veal is to be pretty large, put five spoonfuls of water into the the saucepan, and let it boil; then put in the veal with a lump of butter as big as an egg; stir them well together; and when they are quite hot it is sufficient. In the mean time, thin slices of bread toasted brown should be ready prepared; and after they are cut into triangular or three corner'd sippets, they must be laid round the plate, upon which the veal must be poured; but just before you pour it in you must squeeze in half a lemon, or add a spoonful of vinegar. Garnish the plate with lemon.

A Brown Fricasy Of Veal

Grate some bread and mix it with a little powdered mace, and a little grated nutmeg; then cut the veal into small pieces, rub them over with the yolks of eggs, and roll them up in the mixture. Throw a little butter in the stew-pan, and when it is melted put in the meat. Fry it till it is of a fine brown, and take care that none of the pieces stick to the bottom of the pan. This done, pour the butter from them, and add half a pint of gravy, a glass of red wine, and a few mushrooms, or two spoonfuls of pickle; as also a piece of butter rolled in flour. When it is of a proper thickness, take it up and fend it to the table.

How To Make A White Fricasy Of Veal

Cut the veal into small pieces, and lay them in warm water to draw out all the blood. Which done, put them on a clean cloth to dry; then put them in a stew-pan with milk and water, and let them stew till they are tender. Afterwards put half a pint of cream and a quarter of butter into a clean pan, and constantly stir them together till the butter is melted, to prevent its appearing greasy; then take the veal and put it into the saucepan to the butter and cream; to these add a little powder'd mace, a very little nutmeg, and a few mushrooms; shake them all together for a minute or two, and then the frica-sy is done.

How To Make Scotch Collops With Veal

Cut the veal thin and beat it with a rolling pin; then grate some nutmeg over the pieces, dip them in the yolk of an egg, and fry them in a little butter till they are brown. This done, pour off the butter, and in its room put half a pint of gravy, a bit of butter rolled in flour, a few mushrooms, a glass of white wine, the yolk of an egg and a little cream, mix'd together. Stir all together, and when the mixture is of a fine thickness dish it up. Water will do instead of gravy, and the cream may be entirely omitted.

How To Make Forced Meat Balls Of Veal

Take half a pound of veal and half a pound of suet, cut them fine and beat them in a marble mortar, or a wooden bowl; then take a few sweet herbs shredded fine, a little powder'd mace, a small nutmeg grated, a little lemon-peel cut very fine, a little pepper and salt, and the yolks of two eggs; mix all these well together, and roll them in balls, some round and some long; roll them in flour and fry them brown. These are generally added to made-dishes, and are of very great use.