Braised Knuckle Of Veal

Lard well a knuckle of veal weighing about three pounds; braise it in a pan with one ounce of fresh salt pork, one tablespoonful of salt and one teaspoonful of pepper. Cook for fifteen minutes, stirring now and then, and moistening with one-half pint each of Spanish sauce and white broth. Add one pint of raw jardiniere and one breakfast cupful of flageolets. Cook all together for forty-five minutes. Transfer the knuckle to a hot dish, pour the garnishing over, and serve very hot.

Baked Leg Of Veal With Cream Sauce

Place a small leg of veal in rather a deep baking dish; melt a lump of butter, pour it over the veal and roast it in a slack oven. Turn the meat now and then and baste it well. When nearly cooked sprinkle over with a little flour and salt, pour over it one-half pint of cream and finish cooking, basting from time to time and keeping the oven slack. When done drain the leg, place it on a hot dish and arrange a truffle round the knuckle-bone. Pour the cream into a small saucepan, mix a small quantity of melted glaze with it and boil until slightly reduced. Add two or three drops of vinegar, then pour the same over the meat, and serve.

Leg Of Veal In Surprise

Lard the veal with fat bacon and lemon peel cut very thin. Make a rich oyster forcemeat to stuff it with. When stuffed put it in a stewpan, barely cover with water, and allow it to stew until tender and thoroughly done, then take it up. Skim the liquor well leaving no fat on it, and add to it a piece of butter rolled in flour, the crumb of a roll grated finely, a little mushroom catsup, a small quantity of lemon juice, one pint of cream and one-half pint of oysters; stir this over the fire until it thickens, let it boil for a few minutes, then pour over the veal; garnish with oysters fried in butter and slices of toasted bacon.