Veal A La Bourgeoise

Having cut veal into thick slices, lard them with bacon, and season them with kitchen pepper (see Sauces) and chopped parsley. Cover the bottom of your stewpan with slices of fat bacon, lay the veal upon them, cover the pan; and set it over the fire for eight or ten minutes, just to be hot, and no more. Then, with a brisk fire, brown your veal on both sides, and shake some flour over it: add a quart of veal stock, cover close, and stew gently till enough. Then take out the slices of bacon, and skim all the fat off clean, and add a leason of eggs and a spoonful of benshamelle to the gravy. Mix all together, and stir one way till it is smooth and thick, and serve with the sauce over the meat.

Roasted Loin Of Veal A La Benshamelle

Take a cold roasted loin of veal, or a part of one that has been already served at table; and having poured a little melted butter over it, paper, and put it into an oven till warm through : take it out; and having cut out the underside or fillet, mince the same, adding Benshamelle (see Sauces), a little garlic vinegar, white pepper, lemon, salt, and a small lump of sugar: simmer in a small stewpan ; take up the mince, and put it into the place from whence you cut it; sprinkle over it a little grated bread, and pour over it some clarified butter: put the veal, with the mince upwards, into an oven to brown; and serve with benshamelle sauce under it. A cold neck may be done in the same manner.

Neck Of Veal Larded

Trim the veal neatly, taking off the under part of the bone, and leaving only a part of the long bones: lard with fat bacon, cover with a veal caul, and roast gently till nearly done: take off the caul, roast till sufficiently done, wipe dry, glaize the upper side, and serve with sorrel sauce under it.

Neck of Veal a VEspagnol.

Having trimmed the neck as for larding, set it on with water to blanch : take it out of the water, and put it into a stewpan with a white braise (see Sauces); let it simmer till sufficiently done; take it out of the braise, to which add a quarter of a pint of Spanish sauce: let the braise with this addition boil a few minutes; and serve with the sauce over it, and Spanish onions boiled round the veal.

Neck Of Veal Braised With Oyster Sauce

Proceed in the manner already directed for the same joint a 1'Espagnol: but instead of serving it with the braise and benshamelle, serve a part of the braise mixed with oyster sauce (see Sauces J poured over the veal.

Breast Of Veal A La Flamviand

Having covered the bottom of a stewpan with a sheet of fat bacon, put in the veal, covering it with slips of bacon; add a pint of stock (see Sauces), half a pint of white wine, white pepper and salt: stew till quite tender, take up the meat, lay aside the bacon, strain and skim the gravy, and add mushrooms, a spoonful of eschalot vinegar, a small lump of sugar, and a little lemon-juice; give the same a boil, and serve with the veal.