Stewed Fillet Of Veal

Bone a fillet of veal, fill the cavity with veal stuffing, then lard the fillet and half roast it; then put it into a stewpan with two quarts of white stock, one teaspoonful of mushroom catsup, and one teaspoonful of lemon pickle. Let it simmer slowly until cooked. Strain the gravy, then thicken it with butter rolled in flour, add a few pickled mushrooms and a little salt and cayenne, and pour it over the boiling veal on the dish. Have in readiness two or three dozen forcemeat balls to put round and on top of it, place some slices of lemon round, and serve the dish.

Stewed Kernel Of Veal

Saw the knuckle off a leg of veal, lay the fillet on the table, cut through the bone in the center under the udder until the skin is cut through, then remove the bone and lay out the meat. There will be separate pieces of meat, the largest of which is the kernel. Cut it out by pressing the hand upon it, and then with a sharp knife cut down close to the skin until it comes to the udder; then take the piece of meat out, and lay it on the table, the best side down and beat it well. Trim this meat neatly, and lard it with thin strips of fat bacon. Cut off the udder and secure it to the side of the kernel. Line a flat stewpan with pieces of bacon and two sliced onions, put in the veal with a bunch of sweet herbs and two bay leaves, and pour in two breakfast cupfuls of clear broth, Place the stewpan in a moderate oven, and cook the contents for three hours, basting the meat occasionally with some of its own cooking liquor. Should all the moisture become absorbed, a small quantity of water may be added. When cooked take the veal out of the stewpan, glaze it and brown it lightly with a salamander. Lay it on a hot dish, and keep it hot while the sauce is being prepared. Strain the cooking gravy through a fine hair sieve into a small saucepan, season it with pepper, and boil it up. Then pour the gravy over the kernel, and serve.

Stewed Knuckle Of Veal

Take a knuckle of veal, break the bone well in two or three places, put it into a saucepan with a bunch of sweet herbs, eight or ten shallots, a small quantity of whole black pepper, a blade or two of mace and salt to taste, pour over it five pints of water, put it on the fire, and allow it to boil gently until the water is reduced to two and one-half pints. Then take out the meat, strain the gravy, mix in with it two tablespoonfuls of flour, stir it over the fire until it boils, and cook it for ten minutes, stirring now and then. Then put back into the gravy the best part of the meat cut nicely from the bone, add a very small quantity of cayenne, lemon juice to taste, and two wineglassfuls of Madeira wine, and allow all to get quite hot. Garnish with sippets of toast, slices of lemon, and piles of forcemeat balls, and serve.

Stewed Loin Of Veal

The chump end of a loin of veal is the best part to stew. When well floured, place it in a saucepan with a little butter that has been browned over the fire, and brown the veal in it; when of a good color, pour in enough good veal broth to half cover it, put in a couple of carrots, cut in pieces an onion, a small sprig of parsley, and a small bunch of sweet herbs, and stew gently for two hours and a half. When half done, turn it, and when quite done, take it out. Thicken the broth, season it to taste, pour over the veal, and serve.