Scallops Of Veal, Italian Sauce

For this dish use up the thick end of the loin, neck, aitchbone, or leg; cut them into neat shaped scallops; also about one-third of the amount similar cut scallops of raw ham; fry them all of a delicate brown color with clarified butter; then pour off the surplus, add some button mushrooms, and brown Italian sauce, simmer till done; serve with the sauce, and garnish with the mushrooms... Or they may be served with either tomato or an Espagnole sauce and garnished with quenelles of veal forcemeat.

Emince Of Veal

For this dish use the shin taken from the shoulder, also the leg and the trimmings from the neck and scrag; boil it in seasoned stock till done, then allow to become cold; cut it up into small dice with some mushrooms, ham, tongue and truffles, then moisten the whole with just enough Bechamel sauce to keep it together; serve heaped on a slice of toast; place a neatly poached and drained egg on top.

Croquettes Of Veal

Take the parts of the preceding recipe, but instead of cutting them all into dice, run them through the mincing machine, moisten with enough Veloute sauce, and stir over the fire till thoroughly heated and stiff; then pour into a buttered pan, smooth with a knife, cover with oiled paper, put away to become cold, then form into croquettes or cutlet shapes, bread, fry and serve with either mushroom, tomato, Italian or Peri-gueux sauces.

Veal And Oyster Pie

For this dish use the scrag end of the neck and the middle neck under the shoulder, boil in one piece in seasoned white stock; when done, take up and cool, then cut into neat shaped pieces, place into the pie dish with a liberal quantity of scalded oysters, make a good white sauce from the stock and oyster liquor, season with salt and nutmeg, add a little chopped parsley; pour over the contents of the pie dish, cover with a good short paste, glaze with egg wash, bake and serve.

Roast Loin Or Neck Of Veal

Take the loin or neck of veal, allowing the tops to be long, remove the bones and gristle, season with salt and pepper, roll up and tie with twine, roast gently without drying the skin into strings; serve with Bechamel sauce and garnish with small potato croquettes.

Croustade Of Veal

Take the blanquette of veal of a preceding recipe but cutting the meat into large dice, and serve in croustade cases.

Salpicon Of Veal

Take the emince of veal of a preceding recipe and serve it in croustade cases, paper cases, or steamed and hollowed out white turnips.

Boudins Of Veal-Timbales Of Veal

Take the remains of cold veal, trim off the skin, run it through the mincing machine with some cooked bacon and button mushrooms, then moisten with a very little sauce, thoroughly stir over the fire till thick; butter some timbale or boudin molds, line them with browned bread crumbs, fill in the mince, steam them for about twenty minutes, then turn out and serve with mushroom, tomato, white Italian, brown Italian, Perigueux or Veloute sauces. They may also be garnished with finely shred noodles, green peas, macedoine or Jardiniere of vegetables, button mushrooms, etc.

Broiled Veal Chops

Use either the loin or rib chops, trim, season with salt, pepper and nutmeg, brush with butter, broil and baste to a golden color; serve with maitre d'hotel, Colbert, tomato, or Madeira sauces.

Curry Of Veal

For this dish use up the breasts, cut them into even sized pieces, removing the thick bones, season with salt and pepper, fry a very light color with clarified butter; take up and into the butter then fry a liberal amount of thinly sliced onions, add flour to form a roux, then the curry powder to taste, bring to the boil and skim; simmer for half an hour till the onions are well cooked, then rub through the tamis on to the pieces of breast; simmer then till the meat is done; serve within a border of rice, rissoto, macaroni, spaghetti or noodles.

Galantine Of Veal

Take a large breast of veal and remove the bones, prick it and punch out the air if it has been blown, season with salt, pepper, nutmeg and a little powdered thyme all mixed together, then spread it with a layer of veal forcemeat; on it lay a thinly beaten out and skinned sheet of pigs flare, down the centre place a column of red cooked tongue, on either side of it a smaller column of cooked boiled salt pork, then sprinkle over a mixture of chopped whites and yolks of eggs with minced pickled gherkins, cover with another layer of veal forcemeat, draw the sides together and sew into a neat roll with twine, then tie in a cloth and boil in white stock for two and a half hours, take up and press till cold in the cloth between two boards, then remove the cloth, wipe clean, glaze; serve in slices with croutons of bright aspic jelly.

Stewed Breast Of Veal

Take the breast of veal and boil it whole till tender enough to take out the bones, then let become cold, cut into even sized pieces and stew it in a sauce made from the liquor it was boiled in; serve with a garnish of green peas, lima beans, chip-olata garniture, glazed carrots, mushrooms, forcemeat balls, fried oysters, cauliflower, small white turnips, rice, mushrooms.