Hodge Podge

Take half a pound of pickled pork, half a pound of brisket of beef, each cut into two pieces, and four beef tails cut into joints having put them into a pot and covered them with water, boil: then skim clean, and add two ounces of dried mushrooms, turnips, carrots, onions, leeks, celery, all cut small, and kitchen pepper (see Sauces) : when the liquor is nearly consumed, add two quarts of veal stock, and stew the meat till tender, when it is to be taken up, and the gravy-strained from the vegetables and skimmed : add browning two spoonsful, and cayenne, salt, and lemon-juice to the palate : in the meantime, cut turnips and carrots into shapes, and celery into lengths about two inches ; sweat them in a stew-pan till quite tender, and strain their liquor to the gravy obtained from the meat: now put in the meat, simmer till thoroughly hot, add the vegetables which have been sweated, and serve.

Porcupine Of A Breast Of Veal

Take the finest and largest breast of veal you can procure, bone, and rub it over with the yolks of two eggs. Spread on a table, and lay over it a little bacon cut.as thin as possible, a handful of parsley shred fine, the yolks of five hard-boiled eggs chopped small, a little lemon peel cut fine, grated bread steeped in cream, and season to your taste with salt, pepper, and nutmeg. Roll the breast close, and skewer it up. Then cut fat bacon, and the lean of ham that has been a little boiled (if you use the ham raw, it will turn the veal red), and pickled cucumbers, about two inches long, to answer the other lardings. Lard it in rows, first ham, then bacon, and then cucumbers, till you have larded every part of the veal. Put it in a deep earthen pot, with a pint of water, and cover it, and set it in a slow oven for two hours. As soon as it comes from the oven, skim off the fat, and strain the gravy through a sieve into astewpan. Put in a glass of white wine, a little lemon pickle and caper liquor, and a spoonful of mushroom ketchup. Thicken it with a little butter rolled in flour, lay your porcupine on the dish, and pour it hot upon it; and serve with forcemeat balls round it.

Shoulder Of Veal A La Haut-Gout

Cut off the knuckle and flaps of a shoulder of veal; raise the skin, leaving it fast at the knuckle, and lard all over with fat and lean bacon, seasoning with white pepper and salt: rub the larding with the yolk of an egg, and sprinkle it with grated bread, parsley, pickled mushrooms, a little lemon peel, and green truffles, all shred very fine: skewer the skin over these, and put the veal in a stewpan with fresh butter: stew till of a light brown, frequently turning the meat; then add a quart of weak stock (see Sauces), a spoonful of ketchup, the same of garlic vinegar, and a glass of white wine: stew till sufficiently tender; take up the veal, strain and skim the gravy, to which add forcemeat balls, fresh mushrooms, truffles, and morels: give these a boil, put in the veal for a few minutes, and serve, having previously removed the skin.