The failing of this meat is its tendency to turn; should it show any symptoms of doing this, and in an earlier part of the work I have explained how it may be detected, put it into scalding water and let it boil for seven or eight minutes, with some pieces of charcoal affixed, plunge it into cold water immediately after taking it out of the hot, and put it into the coolest place you have at command; the skirt from the breast, and the pipe from the loin should always be removed in hot weather.

183. Veal - The Fillet

The fillet derives much of its pleasant flavour from being stuffed. Veal, in itself, being nearly tasteless, the stuffing should be placed in the hollow place from whence the bone is extracted, and the joint should be roasted a beautiful brown; it should be roasted gradually, as the meat being solid will require to be thoroughly done through without burning the outside; like pork, it is sufficiently indigestible without being sent to table and eaten half cooked; a dish of boiled bacon or ham should accompany it to table, a lemon also.

In roasting veal, care must be taken that it is not at first placed too near the fire; the fat of a loin, one of the most delicate joints of veal, should be covered with greased paper, a fillet also, should have on the caul until nearly enough: the shoulder should be thoroughly boiled, when nearly done dredge with flour, and produce a fine froth.

184. Boiled Fillet Of Veal

Bind it round with tape, put it in a floured cloth and in cold water, boil very gently two hours and a half, or if simmered, which is perhaps the better way, four hours will be taken; it may be sent to table in bechamel or with oyster sauce.

Care should be taken to keep it as white as possible.

207. Collops Of Veal

The piece of veal as before named, or if you have it, a leg of veal, if not get a cutlet and cut it into thin pieces, and beat very thin, saute them off, and when all done trim them round the size of a crown piece, pepper and salt them, place them in a stewpan with some cooley sauce if for brown, and if for white bechamel sauce, add some forcemeat balls, some stewed mushrooms, and some whole dressed truffles, season with pepper, salt, sugar, and lemon; dish the collops round as you would cutlets, putting the mushrooms, and balls, and truffles in the middle.

208. Veal Collops

May be cooked precisely similar to beef collops, or as No. 200.

209. Veal Chops - Larded

These are from the best end of the neck of veal, three thick chops with a bone to each, trimmed neatly, either larded or not: but you will braise as the former, and glaze them.

210. Tendons Of Veal

This is from a breast of veal. Turn up the breast and with a sharp knife cut off the chine bone all along, taking care you do not take any of the gristle with the bone; when you have cut off this bone, place your knife under the gristle and follow it all along until you have raised it up; then cut off the tendons by keeping close to the rib bones; when you have got it out cut twelve or fourteen tendons endways, keeping your knife slanting, as each may be the size of a small pattie round, but not too thin; then put them on in cold water to scald, then put them in cold again; prepare a stewpan lined with fat bacon or ham, trim each tendon round, throw the turnip in your braise, cover them with second stock and some of the skimmings, let them stew gently for six or seven hours; be careful in taking them up, and place them separately upon a drying sieve; glaze them two or three times; dish them on a border; they should be so tender that you might suck them through a quill.