351. Veal Galantine - English

Lay flat on the table a small, boned breast of veal. Sprinkle lightly with nutmeg, cloves and mace and plenty of salt and paprika. Spread with half a pound of sausage meat, then with three slices of bacon and a sliced egg, and two or three canned red peppers (if convenient) ; last with another half-pound of sausage. Roll up tightly, tie firmly, then wrap firmly in a pudding cloth, which tie at both ends.

Boil in soup, with soup greens, for three and a half hours. Remove and, before it is cold, take off the cloth (which will have become loose), reroll, tie again and place the galantine between two boards, with a heavy weight on them, until cold. Remove the strings, brush over with meat glaze and garnish with chopped aspic.

(Glaze) - Soak a tablespoon of gelatine in a cup of clear consomme or gravy, heat until dissolved, add a few drops of caramel or kitchen bouquet and, when cold and on the point of setting, use as required.

352. Veal Roast - German

Place a small roast of veal in a deep dish; almost cover with milk and let it stand for two days. Transfer carefully to a roasting pan; season with salt and pepper and baste well, from time to time, with the curdled milk which will form the gravy.

353. Veal Shoulder - Bourgeoise

Place a few slices of fresh pork or bacon in a Dutch oven or casserole. Lay on them a shoulder of veal and cover with more slices. Mix a pint of hot water with a tablespoon of vinegar, three chopped onions, a bit of garlic, a kitchen bouquet, a chopped green pepper (without seed), and two tablespoons of olive oil. Pour it over the meat, cover closely and cook in a slow oven for three hours. Remove the meat to a hot platter, strain the gravy and skim.

354. Veal Stuffed - Italian

Have a pocket cut in a breast of veal, taking care not to have the bone cut. Soak three slices of milk bread in milk. Mix with three tablespoons of grated Parmesan, a bit of garlic, chopped fine, two tablespoons of olive oil, a teaspoon of sweet marjoram, powdered, salt and pepper to taste and three well beaten eggs. Truffles and mushrooms may be added if desired. When well mixed stir in an unbeaten egg and fill the pocket. Sew up, place the veal in a greased baking pan, smear well with grease and bake for an hour, or tie in a floured cloth and boil. In the latter case, place between boards with a heavy weight on them. Cool and cover with meat glaze (No. 351) before serving.