Veal Cake (Cold)

Take a breast of veal; bone it and cut it into three parts; season it with cayenne pepper, white pepper, nutmeg, mace, cloves, and salt; mince a good quantity of parsley with two anchovies fine, and strew it over. Boil four eggs hard, cut them in halves; cut some lean bacon half an inch thick; put a large slice of butter in a basin, then a piece of veal, stew it with the parsley, and lay over half the eggs, then slices of bacon, and so on till the basin is full. Lay the bones on the top to prevent it from getting dry; put it in a moderate oven for four hours. When you take it out, remove the bones, and lay a weight on to press it; make it solid; garnish with aspic-jelly and parsley, and eat it with any cold sauce you like, or vinegar, mustard, and sugar.

Blanquette Of Veal A La Paysanne

Roast a neck or loin of veal; when cold, cut it into collops; season well, and put it into a stew-pan with some sauce tournee (see Sauces), some finely-chopped parsley, and the juice of half a lemon. Reduce the sauce, and thicken with the yolk of an egg. Serve very hot.

Tendons De Veau A La Ravigote

Stew the tendons very tender in broth; let them cool, turn them, arrange them neatly in your dish, and pour over a cold ravigote. Border the dish with beurre de Montpellier or aspic.

Veal Cutlets

Take a leg of veal, cut the cutlets a neat size and shape, and beat them flat; strew over them a little black pepper and salt; beat up an egg with a little minced parsley and shallot; dip the cutlets into this, and then into breadcrumbs, and fry them a good brown. Serve with shallot-gravy or sauce piquante.

Veal Pie

Take the middle or scrag of a small neck, cut it into nice pieces, season with pepper and salt. Lay in the bottom of the pie-dish some slices of ham or bacon; then the veal and some hard-boiled yolks of eggs, a little minced parsley and green onions, and two spoonfuls of veal stock. Cover with a good puff paste, and bake about an hour and a half.

Sheep's Head Pie (Scotch)

Take a sheep's head and feet with the skin on; singe them till quite black, put them into warm water and scrape them clean; open the head, take out the brains, and put the head and trotters in a saucepan with a little water, an onion, a bay leaf, a little parsley, two cloves, and some salt. Stew six or seven hours. Take out the bones, and put the meat in a pie-dish; reduce the liquor they were stewed in; strain and pour over the meat. Let it get quite cold, then cover it with a puff-paste, and bake it till the crust is well browned. It is best eaten cold.