The best pieces of veal are the loin and the fillet. A variety of dishes can be made with veal cutlets and their different accompaniments. Veal is always better cooked with pork or ham. Professional cooks generally trim and lard their veal cutlets, serving them with tomato-sauce, pease, beans, breakfast bacon, lemon-slices, cucumbers, etc. For a cheap dish, one of the most satisfactory is a knuckle of veal made into a ragout, or pot-pie. Any of the inferior cuts may be made into a blanquette.
A fricandeau of veal is perhaps considered the most distinguished veal dish. I would always advise the trimming of veal cutlets. It gives little trouble, but the appearance is much improved, and the trimmings should be thrown into the stock-pot. Veal should always be thoroughly cooked.
Take out the bone of the joint; make a deep incision between the fillet and the flap; then fill it with stuffing made as follows: Two cupfuls of bread-crumbs, half a cupful of chopped pork, half a lemon-peel grated, a little juice, thyme, sum-mer savory, or any herbs to taste; or it may be filled with a veal stuffing (see page 16V). Bind the veal into a round form, fasten it with skewers and twine, sprinkle over pepper and salt, and cover it with buttered paper. Be careful not to put the meat too near the fire at first. Baste well and often. Just before it is done, remove the paper, sprinkle over a little flour, and rub over it a little butter. This will give a frothy appearance to the surface of the meat. When done, put the pan of gravy on the fire; add a little flour, some boiling water, and, when cooked, some lemon-juice. Strain it, remove the grease, and pour it around the roast. Fry some pieces of ham cut in diamond shape; place these in a circle around the roast, each piece alternated with a slice of lemon.
The rib cutlets should always be neatly trimmed, the bone ml scraped at the end, so that it will look smooth and white. Broil them on a moderate fire, basting them occasionally with butter, and turning them often. Dish them in a circle with tomato-sauce.
Professional cooks usually braise veal cutlets. They lard them (an easy matter) all on the same side, the flavor of pork particularly well suiting veal. To proceed then: Mince some onions and carrots; put them in the bottom of a stew-pan; put the cutlets on this layer; cover well with stock (add wine if you choose), and let them cook until thoroughly done.
If you wish to be particular, boil down the stock and glaze them; or make a gravy of the stock with flour, roux, pepper and salt, and strain it; or serve them with tomato-sauce; or make a little round hill of mashed potatoes, and put the cutlets around; or serve with them, instead, beans, pease, or flowerets of cauliflowers.
Trim the chops; broil them in the usual way over the coals, and when done place each one in a paper (well buttered) cut in the form of Fig. 1; pour over each chop a sauce made as foll lows: For three cutlets thicken a cupful of strong broth with equal quantities of either cold cooked chicken, lamb, or veal, and mushrooms (the mushrooms are a great improvement to the dish, yet they may be omitted if more convenient) with a quarter proportion of cold boiled ham added, and also one or two sprigs of parsley, all chopped very fine. Pour this hot over the hot cutlets; place a very thin slice of fat salt pork over each cutlet;* fasten the paper as in Fig. 2, and place them in a hot oven for about ten minutes. Serve immediately while the chops are steaming hot.