216. Pain De Veau

These cakes may be made according to the receipt for beef cakes, page 73.

217. A Noix De Veau

You must have a leg of veal from a cow calf, with a good white udder; cut the veal as you did for the fricandeau, but be sure and leave all the udder to it, and do not cut it off, only trim and lard where it is not; tie the udder down to the veal before you scald it, and well cover the udder with fat bacon to keep it particularly white. The white udder you may garnish with a wreath of boiled green French beans, or tarragon, or truffles, but glaze the larding as for the fricandeau; be careful in dishing of it that the fat does not slip from the lean.

218. Grenadins Of Veal

Is the last piece left with the veins; after cutting out the fricandeau, the collop which you will see is round, and the cutlet piece, then this solid round piece, which you will cut in half and trim it as you did the former, keeping them either round or oval, lard them and braise them the same as a fricandeau, only less time.

About five bones from the best end of the neck; cut out the fillet close to the bones, trim it free from skin and sinews; flatten it with your beater, and trim it nicely.

220. Emincees

Likewise made from dressed meat cut into very small dice; put fried or toasted bread sippets round the dish; a mashed potato or rice rim is the neatest way for both these dishes to be sent to table.

221. Fricandeau Of Veal

Cut this from a large leg of veal, place the bone from you, then the meat will be in front of you, you will see small veins in different directions, put your knife in the one which is largest, following it all round, then take that piece off, lay it upon your dresser, take clean off the skin, keeping the meat rather high in the middle; shave it very smooth, lay the end of your rubber upon it, and with your beater beat it well: take off your cloth and turn it again; keeping it the shape of the veal bone, turn it over flat on a plate, cut off any skin or pipe, then lard it with fat bacon; if for a Jew's family, lard it with smoked beef fat, to be had from their own butcher's, or truffles; when it is larded put on a stewpan of cold water, place your veal in it, keeping the bacon downwards, as otherwise the scum will settle on the top, skim it, and when it simmers put your stewpan under the top, and let it dribble gently upon it for five minutes, then turn it over and take it up; then line a stewpan with fat bacon or ham cut in slices, a carrot, turnip, and onions, a celery, a faggot of sweet herbs, put your fricandeau on a drainer in your stewpan, cover the top with thin slices of bacon, half cover it with some second stock, place it on a slow fire to stew gently, keeping a little all the time on the top; it will take about three hours, it should be as tender as to be helped with a spoon, take it up and glaze it several times.

222. Blanquette De Veau

This dish may be dressed according to the receipt Blanquette d'Agneau, page 109.