This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Cut the Gristles of a Breast of Veal in pieces; scald them, and if you would have them very white, braze them in Broth, with a few slices of Lard, half a Lemon sliced, Pepper and Salt, and a faggot of sweet Herbs; when done, wipe them clean, and serve the Peas on them. You may also, when the Meat is half done, take it out of the Braze, and put it into a Stew-pan with the Peas, a bit of Butter, Parsley, a little Winter Savory, a head of Clove, a slice of Ham, Cabbage and Lettuces; add a little Cullis and Flour, and reduce the Sauce pretty thick; Salt the Dish only the moment you are ready to serve it.
Prepare the Gristles as the former; then take them out of the Braze, and put them into a Stew-pan with a good bit of Butter, Parsley, two Cloves, a Laurel Leaf, a few Shallots and Thyme; let them catch a little, then add a glass of white Wine, as much Broth, Pepper and Salt: then make aLiaison in this manner: Scald a handful of Green Wheat about a quarter of an hour, squeeze the Water out, and pound it, to take about a glass of juice; sift the Sauce, and mix this juice with it; reduce to a Sauce. - This colour may be given with Spinach or Sorrel juice.
Scald the Gristles, then boil them in a little Broth, a glass of white Wine, a faggot of Parsley, green Shallots, Thyme, a Laurel Leaf, two Cloves, one clove of Garlick, Pepper and Salt; boil on a slow fire; when done, take out the faggot and reduce the Sauce to make it stick to the Meat; then dip it in Batter, and Bread Crumbs, fry it of a good colour, and serve it either dry or with a clear Sauce.
Scald them first, then put them into a Stew-pan with a slice of Ham, Mushrooms, a bit of Butter, Parsley, Chibol, and two Cloves; let it catch; then add a glass of white Wine and Broth; reduce the Sauce, skim it well, and make aLiaison with three yolks of Eggs and Cream: you may add a Lemon squeeze.
When well scalded, braze them slowly in Broth, with slices of Lard, a few slices of Lemon, Pepper and Salt, and a faggot of sweet Herbs; when done wipe off the Fat, and serve with stewed Greens, or what Sauce you please.
Take off the Skin cleanly, leaving the Breast whole; scald it some time in boiling water, then lard it, and put it into a Stew-pan with a few Slices of Veal Fillet and Ham, a faggot of Parsley, Shallots, two Cloves, a little Basil, Broth and a little Pepper; simmer it on a slow fire; when done, sift and skim the Sauce, reduce it to a Glaze, and spread it upon the larded side with clean feathers; then put a little Cullis and Broth to gather the Remains of the glaze, and sift it over the Meat. You may serve it with stewed Greens, viz. Sorrel, Lettuce's, Endive, etc. etc.