Take a cold fillet of veal, and (omitting the fat and skin) mince the meat as fine as possible. Mix with it a quarter of a pound of the fattest part of a cold ham, also chopped small. Add a tea-cupful of grated bread-crumbs; a grated nutmeg; half a dozen blades of mace powdered; the grated yellow rind of a lemon; and two beaten eggs. Season with a salt-spoon of salt, and half a salt-spoon of cayenne. Mix the whole well together, and make it into the form of a loaf. Then glaze it over with beaten yolk of egg; and strew the surface evenly, all over, with bread raspings, or with pounded cracker. Set the dish into a dutch-oven, and bake it half an hour, or till hot all through. Have ready a gravy made of the trimmings of the veal, stewed in some of the gravy that was left when the fillet was roasted the day before. When sufficiently cooked, take out the meat, and thicken the gravy with beaten yolk of egg, stirred in about three minutes before you take it from the fire.
Send the veal loaf to table in a deep dish, with the gravy poured round it.
Chicken loaf, or turkey loaf, may be made in this manner.
Take a fine, large calf's head; empty it; wash it clean, and boil it till it is quite tender, in just water enough to cover it. Then carefully take out the bones, without spoiling the appearance of the head. Season it with a little salt and cayenne, and a grated nutmeg. Pour over it the liquor in which it has been boiled, adding a jill of vinegar, and two table-spoonfuls of capers, or of green nasturtian-seeds, that have been pickled. Let it stew very slowly for half an hour. Have ready some force-meat balls made of minced veal-suet, grated bread-crumbs, grated lemon-peel, and shred sweet-marjoram, - adding beaten yolk of egg to bind the other ingredients together. Put in the forcemeat balls, and stew it slowly a quarter of an hour longer, adding some bits of butter rolled in flour to enrich the gravy. Send it to table hot.
Take a large fillet of veal, and make deep incisions or cuts all over it with a sharp knife, and insert a slip of the fat into each, pressing it down well to keep it in. Mix a table-spoonful of powdered saltpetre with half a pound of fine salt, and rub the meat all over with it. Make a brine of salt and water strong enough to swim an egg on its surface, adding a lump of saltpetre about the size of a walnut. Put the veal into the brine, (of which there must be enough to more than cover it,) and let it remain ten days; turning it every day. Then take it out, wash off the brine, and boil the veal till thoroughly done and tender all through. It is best to eat it cold, and sliced thin.
Cut the veal into nice square pieces or mouthfuls, and parboil them. Put the bone and trimmings into another pot, and stew them slowly a long time, in a very little water, to make the gravy. Then put the meat into the dish in which it is to go to table, and season it with a very little salt and cayenne pepper, the yellow rind of a large lemon grated, and some powdered mace and nutmeg. Add some bits of fresh butter rolled in flour, or some cold dripping of roast veal. Strain the gravy and pour it in. Set it in a hot dutch-oven, and bake it brown. When nearly done, add two glasses of white wine, and serve it up hot.
Any piece of veal may be cooked in this way.