211. Galantine Veal

Take a large breast of veal; take off the chine bone, then take out the gristle called tendons, then take out all the rib bones; flatten it well, have ready some good forcemeat or sausage meat; spread it all over with your forcemeat, then make a line of green gherkins, then a line of red capsicums, then a line of fat ham or bacon, then some hard boiled yolks of eggs, then a line of truffles; if you have any boiled calves' feet left from jelly stock, sprinkle it in with pieces of breast of fowl; sprinkle pepper and salt all over it, then roll it up tightly, and likewise do so in a cloth; tie it up light; stew it for two hours or more; take it up and press it flat, let it lie until quite cold; take off the cloth. It will make excellent cold dishes.

212. Olives Of Veal - Roti

Cut some cutlets a moderate thickness from the chump end of the loin of veal, beat them and trim them, eight or a dozen, according to dish; get some slices of ham or bacon, cover the veal with forcemeat and with the fat, sprinkle between a little chopped mushrooms, pepper and salt, roll each up, and tie and skewer each, then egg and bread crumb them, bake them in the oven with buttered paper over them, cut the string when done, and before you send them to table, draw the skewer, put asparagus sauce, tomato, or mushroom in the dish.

213. Potted Veal

This may be potted as beef, or thus: - pound cold veal in a mortar, work up with it in powder mace, pepper, and salt, shred the leanest part of tongue very finely, or ham is sometimes used; place in a jar or pot a layer of the pounded veal, and upon that a layer of the tongue, and continue alternately until the pot is full, seeing that every layer is well pressed down; pour over the top melted clarified butter. If it is desired, and which is frequently done, to marble the veal, cut the tongue or ham in square dice instead of shredding it, but care must be taken that they do not touch each other or the effect is destroyed.

214. Veal Haricoed

Bone the best end of the neck, put it in a stewpan with three pints of a rich brown gravy - let there be enough to cover it, stew; whilst this is proceeding, stew four good sized cucumbers pared and sliced, with a pint of peas, and a couple of cabbage-lettuces cut in quarters, in some broth; when sufficiently stewed, and the veal is nearly done, add them to it, simmer ten minutes, serve with forcemeat balls.

215. Minced Veal

Cut the meat intended to be minced, which may be of any cold joint of veal, into very small pieces, shred lemon peel very fine, grated nutmeg, add salt and half a dozen table-spoonfuls of white stock, or if considered preferable, milk; let these simmer slowly without boiling; add butter rubbed in flour when nearly done, and when enough into the dish lay diamonds of toasted bread round the dish, each bearing a thin half slice of lemon, strew fried bread crumbs lightly over the veal, and garnish with thin slices of boiled bacon in rolls.