Breast Of Veal In Hodge-Podge

Cut the brisket of a breast of veal into little pieces, and every bone asunder. Then flour it, and put half a pound of good butter into a stewpan. When hot, throw in the veal, fry it all over of a fine light brown, and having ready boiling water, fill up the stewpan, and stir it round. Throw in a pint of green peas, a fine whole lettuce clean washed, two or three blades of mace, a little whole pepper tied in a muslin rag, a small bundle of sweet herbs, a small onion-stuck with a few cloves, and a little salt: cover close, and let it stew an hour, or till boiled to your palate, if you would have soup made of it; but if you would only have sauce to eat to the veal, you must stew till there is just as much as you would have for sauce, and season with salt to your palate. Take out the onion, sweet herbs and spice, and pour it all together into your dish. If you have no peas, pare three or four cucumbers, scoop out the pulp, and cut them into little pieces; and take four or five heads of celery clean washed, and cut the white part small. When you have no lettuces, take the little hearts of savoys, or the little young sprouts that grow on the old cabbage stalks. If you would make a very fine dish of it, fill the inside of your lettuce with forcemeat, and tie the top close with a thread. Stew it till there is just enough for sauce. Set the lettuce in the middle, and the veal round, and pour the sauce all round it.

Disguised Leg Of Veal And Bacon

Having larded your veal all over with slips of bacon, and a little lemon-peel, boil it with a piece of bacon. When enough, take it up, cut the bacon into slices, and have ready some dried sage and pepper rubbed .fine. Rub it over the bacon, lay the veal in the dish, and the bacon round it; strew it all over with fried parsley, and serve with sorrel sauce.

Loin Of Vealen Epigram

Having roasted a fine loin of veal, take it up, and carefully take the skin off the back part without breaking it. Cut out all the lean meat; but leave the ends whole, to hold the following mincemeat: mince all the meat very fine with the kidney part, put it into a little veal stock, enough to moisien it with the gravy that comes from the loin. Putin a little white pepper and salt, some lemon-peel shred fine, the yolks of three eggs, and a spoonful of benshamelle (see Sauces). Thicken it with a little butter rolled in flour. Give it a shake or two over the fire, and put it into the loin, and then pull the skin over: brown it with a salamander, and serve.

Pillow Of Veal

Having half roasted a neck or breast of veal, cut it into six pieces, and season it with white pepper, salt, and nutmeg. Take a pound of rice, put to it a quart of stock, some mace, and a little salt. Do it over a stove, or very slow fire, till it is thick ; but butter the bottom of the pan or dish you do it in. Beat up the yolks of six eggs, and stir them into it. Then take a little round deep dish, butter it, and lay some of the rice at the bottom. Then lay the veal on a round heap, and cover it all over with' rice. Wash it over with the yolks of eggs, and bake it an hour and a half. Then open the top, and pour in a pint of rich good gravy.