Breast Of Veal A I'Ecossois

Having boned the veal, lay over it a light forcemeat (see Sauces), and over that layers of minced ham, pickled cucumbers, fat bacon, and an omlet of eggs: roll tight in a cloth, tying the ends, and braise in a brown-braise till tender: take up the meat, wipe dry, and glaize it; serving with stewed celery and benshamelle. - See Sauces.

Breast Of Veal A L'Ltalienne

Braise in a brown-braise (see Sauces), into which cut a pound of truffles: let the truffles stew with the veal for half an hour; take them up and put into a separate stewpan, with half a pint of good coulis, two spoonsful of garlic vinegar, a glass of port wine, a little lemon-juice, ketchup, and browning, of each one spoonful; season with pepper and salt: when the meat is sufficiently braised, take it up and put it into the stewpan with the truffles and sauce ; give the whole a simmer, and serve with the truffles over, and the sauce round.

Breast Of Veal A L'Anglois

Bone the meat, and having nicely trimmed it, lard with fat bacon : put into a stewpan with a quart of good veal stock (see Sauces), a few fresh mushrooms, or mushroom powder, an onion and carrot minced very small, a glass of white wine, a tea-spoonful of essence of anchovy, cayenne and salt: let the meat stew till tender ; take it up, wipe dry, and glaize: to the gravy in the stewpan add blanched morels, truffles, slices of sweetbread, egg balls (see Sauces), artichoke bottoms, a spoonful of ketchup, the same of browning, season with cayenne and salt: let these boil for a few minutes, and serve with the veal in the middle, and the sauce poured over it.

Veal Olives

Take a fillet of veal, and having cut off large collops, fiat-ten them well with a beater: spread very thinly forcemeat Over each of them, and roll them up, and roast them, or bake them in an oven. Make a ragoo of oysters and sweetbreads, cut in square bits a few mushrooms and morels, and lay them in the dish with the veal. If you have oysters enough, chop and mix some of them with the forcemeat, as it will add much to its goodness. Put nice brown gravy into the dish, and send them up hot, with forcemeat balls round them.

Fillet Of Veal With Collops

Take a small fillet of veal and cut what collops you want: then take the udder, and frll it with forcemeat; roll it round, tie it with a packthread across, and roast it. Lay your col-lops in the dish, and lay your udder in the middle. Garnish with lemon.

Bombarded Veal

Having nicely taken out the bone from a fillet of veal, make a forcemeat in the following manner: Take grated bread, half a pound of fat bacon minced, an anchovy boned, two or three sprigs of sweet marjoram, a little lemon-peel, thyme, and parsley : chop these well together, and season to your taste with salt, cayenne, and a little nutmeg grated : mix all together with an egg and a little cream, and with this force-meat fill up the place from whence the bone was taken. Then make cuts all round the fillet, at about an inch distant from each other: fill one with forcemeat; a second with spinach that has been well boiled and squeezed; a third with crumbs of bread, chopped oysters, and beef marrow; a fourth with the forcemeat, and thus fill up the holes round the fillet. Wrap a caul close round it, and put it in a deep pot, with a pint of water. Make a coarse paste to lay over it, in order to prevent the oven giving it a disagreeable taste. As soon as it is taken out of the oven, skim off' the fat, and put the gravy into a stewpan, with a spoonful of mushroom ketchup, another of lemon-pickle, five boiled artichoke bottoms cut in quarters, two spoonfuls of browning, and half an ounce of morels and truffles: thicken with butter and flour, give it a gentle boil, and serve with your sauce over the veal.

Shoulder of Veal a la Piedmontoue. Cut the skin off a shoulder of veal so that it may hung at one end, then lard the meat with bacon and ham, and season with pepper, salt, mace, sweet herbs, parsley and lemon-peel : cover'it again with the skin, stew it with stock, and, when tender enough, take it up. Then take sorrel, some lettuce chopped small, and stew them in some butter with parsley, onions, and mushrooms. The herbs being tender, put to them some of the liquor, some sweetbreads, and some bits, of ham. Let all stew together a little,while; then lift up the skin, lay the stewed herbs over and under, cover it again with the skin, wet it with melted butter, strew it over with crumbs of bread, and send it to the oven to brown. Serve it up hot, with some good gravy in the dish. The French, before it goes to the oven, strew it over with parmesan.