(1529). Calf's Light A La Marinlere (Mou De Veau A La Marmiere)

Fry one pound of small squares of bacon in butter, add a calf's light cut into two inch pieces and marinated for eight hours previously in salt, pepper, thyme, bay leaf, white wine, sweet oil, minced onions, slices of lemon, garlic and parsley leaves. After the light is well fried, dredge over with some flour, toss well, then moisten with white wine and stock (No. 194a ), half an hour before serving, add small onions fried in clarified butter; and a little sugar, and ten minutes before sending to the table, put in Some mushrooms; finish cooking the whole, dress and garnish with croutons of bread fried in butter, laid all around the stew.

(1541). Quarter Of Veal, Scotch Style (Quartier De Veau A L'Ecossaise)

Choose a haunch of veal from a very white calf; pare and saw off a piece of the shine bone and trim like a leg of mutton, then wrap the meat up in several sheets of paper; lay it in an English cradle spit (Fig. 116), and let cook before a moderate fire from one hour and a half to two hours; unwrap and finish cooking until a fine color; salt it over, remove it from the spit and pare the end bone. Dress the meat on a large oval dish, decorate it with a paper frill cut out and curled, pour over some clear gravy (No. 404), and garnish around with boiled carrots, turnips, and string beans; serve gravy in a sauce-boat separately.

(1545). Saddle Of Veal And Chopped Lettuce - Larded (Selle De Veau Piqued Aux Laitues Hachees)

To prepare this dish choose a fine saddle not too fat; pare by removing the skin from the large fillet or loin; shorten the flap and suppress the minion fillets. Lard the large fillet or loin with larding pork (No. 2, Fig. 53) and lay it in a deep baking pan, the bottom covered with pork and veal fat; besprinkle the saddle plentifully with butter, cover it with a buttered paper and place it in a moderate oven to cook for an hour and a quarter to an hour and a half, basting it frequently with the fat from the pan; should this fat threaten to burn, add to it a few-spoonfuls of good veal blond (No. 423). When the meat is of a fine color and well seized, drain, pare the edges and dress it on a long dish: dissolve the glaze in the pan with a little water or stock, let it boil for two minutes, then strain; free it from fat and reduce once more to a glaze. Surround the saddle with a garnishing composed of croustades garnished with chopped lettuce and cream (No. 2751), pour over it a part of the reduced sauce, serving the remainder separately.

Fig. 330.

(1546). Shoulder Of Veal A La Bourguignotte (Epaule De Veau A La Bourguignotte)

Bone the shoulder by splitting it on the side of the plate as far down as the handle without injuring the skin; when the bones are all removed, cut away all the sinews and fat; equalize the thickness of the meat; season it with salt and spices, and spread over it a layer of farce prepared with one pound of chopped veal, and one pound of fat pork, seasoned with salt, pepper, allspice, and bits of garlic. Roll it to an even thickness, tie it with ten rows of string making a separate knot at each turn, then wrap it up in several sheets of buttered paper, tie this well and roast the meat either in the oven or on a cradle spit. Unwrap it twenty minutes before serving to let attain a fine color; dress and garnish around with stuffed mushrooms (No. 650), serving with a sauce-boat of brown sauce (No. 414), and tarragon into which squeeze the juice of four lemons.