Veal A La Casserole

For this dish a piece of the fillet about three inches thick will be required, and weighing from two to three pounds. It should be cut from one side of the leg, without bone; but sometimes butchers object to give it, as cutting in this manner interferes with cutlets. In such a case a piece must be chosen near the knuckle, and the bone be taken out before cooking. For a larger party, a thick slice of the fillet, weighing about four pounds, will be found advantageous.

With a piece of tape tie the veal into a round shape, flour, and put it into a stewpan with a small piece of butter, fry until it becomes brown on all sides. Then put half a pint of good gravy nicely seasoned with pepper and salt, cover the stewpan closely, and set it on the stove to cook very slowly for at least, four hours. When done, the veal will be exquisitely tender, full of flavour, but not the least ragged. Take the meat up, and keep hot whilst the gravy is reduced, by boiling without the lid of the saucepan, to a rich glaze, which pour over the meat, and serve.

Frittura Piccata

Take about one pound of veal cutlet, which cut without any fat into small pieces, beat them very thin and shape about the size of a crown piece, season them well with pepper and salt, and roll in flour; put about two ounces of butter into a frying-pan with a tiny piece of garlic, when the butter boils put in the cutlets, fry them a pale gold colour; when nearly cooked throw in a tablespoonful of chopped parsley and a small wine glass of any good white wine, serve very hot with lemon. The fire must be a moderate one, so the butter should not brown too quickly, and the cutlets should be cooked only the minute before serving.

Veal Cutlets With Tomato Sauce

Choose a handsome piece of veal cutlet about one pound weight, which cut free from skin and fat into small pieces, beat them thin and season with pepper and salt, roll in flour as for Frittura Piccata; the trimmings can be stewed to make a little rich broth, which mix with a sevenpenny bottle of tomato sauce; then fry the cutlets in a covered stewpan, with a small piece of onion and chopped garlic, when they are a very pale brown colour add the sauce, a tablespoonful at a time, at intervals of a few minutes till all is used; this care is essential, because if all the sauce is poured in at once it quite destroys the rich character of the dish.

This is an Italian dish, which, if properly managed, will be found good; it may, however, be necessary to omit the garlic.

Veal Rissolettes

By this recipe the veal left from making artichoke soup, veal d la casserole, etc., etc., can be used up. Take the meat from the bones, mince it finely, add a quarter of its weight in boiled bacon or pork and the same of breadcrumbs, a little minced parsley, a few drops of essence of anchovy, and pepper and salt to taste; mix together into a stiff paste with beaten egg, flour your hands, and roll the mixture into the shape of corks or small eggs. Dip them into egg, then into bread-crumbs, and fry.

Calf's Liver A La Brochette

Cut a slice of liver a quarter of an inch thick, then divide it into pieces an inch square, cut an equal number of pieces of fat bacon exactly the same size and shape. Place these on small skewers, a piece of liver, then one of bacon, and so on until the skewer is full. Dissolve a little butter, mix pepper and salt with it, and then pass the liver and bacon on the skewers through it on all sides. Lay the brochettes in the Dutch oven and cook them very slowly before the fire, turning occasionally. When done, lay the brochettes on a hot dish, carefully draw out the skewers, so as to leave the liver and bacon in the form in which it has been cooked, pour the gravy which has run from them over, and serve immediately. If you have silver skewers they will not be withdrawn before serving the brochettes, and the dish looks much handsomer with them.

Risotto A La Milanese

Take a quarter of a pound of fresh butter, one mediumsized onion chopped very fine, about one ounce beef marrow or kidney suet, also chopped very fine, put altogether in a stewpan, and fry till the onion is a pale gold colour; after put one and a half pound of rice with a very little powdered saffron (about as much as will cover a threepenny piece will serve for three pounds of rice), cook altogether for about two minutes, stirring it constantly with a wooden spoon, so that it does not stick to the stewpan; after this two minutes' cooking, add very gradually as the rice swells about three pints of good beef tea or broth, let it simmer, stirring very frequently till the rice is just soft, before quite done, add two ounces of grated Parmesan cheese; after this boil for one minute, then take it from the fire and set it on a hot plate or in the oven, put in one ounce more butter, cover for two minutes, it is then ready to serve.

The quantity of beef tea can be varied according as the risotto is liked, thick or otherwise. The Milanese rice proper for making this dish can be procured of Perelli Rocco, 8, Greek Street, Soho Square.