Veal Rissoles

Mince fine one pound of veal and one-fourth pound of suet. Soak two pounds of breadcrumbs in a small quantity of milk till soft, mix them with the veal and suet, season with a little pounded mace, pepper and salt, and bind with the beaten yolks of a couple of eggs. Mould the mixture into small balls, brush them over with clarified butter and cover them thickly with breadcrumbs. Put a lump of butter into a frying-pan and melt it; then put in the rissoles and fry them till well browned all over. Drain the rissoles, place them on a folded napkin or ornamental dish-paper on a hot dish, garnish with fried parsley, and serve with a sauceboatful of rich brown gravy.

Rolled Veal

Bone a loin of veal and trim it neatly. Prepare a stuffing with finely-minced bacon and breadcrumbs, seasoning them with grated lemon peel, sweet herbs, pounded mace, salt and pepper and cayenne pepper, and binding it all with beaten egg. Spread the mixture over the veal, roll it up, bind it tightly to keep it in shape, place it in a stewpan, lay a few slices of fat bacon on the top, cover it with nicely-flavored stock,, and stew it gently for four hours. When cooked remove the veal from the fire and allow it to partly cool in the stock; then drain it, put it between two dishes, with a weight on the top, and leave till cold. Remove the bindings and brush it over with melted glaze. Spread a folded napkin on a dish, place the veal on, garnish with parsley, and serve.

Roasted Round Of Veal

Cut a slice of veal out of the largest part of the leg, remove the center bone, and fill the cavity with bread stuffing. Wrap the meat in a sheet of buttered paper, arrange it in the pan and roast it in a hot oven, basting it frequently. Half an hour before the fillet is done, remove the paper, sprinkle a little salt over it, and allow it to brown nicely. When cooked, remove the meat from the oven, glaze it, place it on a hot dish, pour a little brown gravy over, and serve with a separate dish of vegetables.

Veal Sausages

Chop two pounds or so of veal very fine, carefully removing from it all skin and sinew, mix with it one pound of finely-chopped beef suet, and season well with salt, pepper, chopped parsley, thyme and marjoram. Place the mixture in well-cleaned skins and tie them at intervals with twine.

Scalloped Veal

Mince a quantity of cold roasted veal, season it with salt, pepper and grated nutmeg, moisten it well with a few tablespoonfuls of cream, place it in a saucepan and stir it over the fire for a few minutes. Fill some scallop shells with the veal mixture, cover them over with grated breadcrumbs, put a few small bits of butter in each, and brown them in the oven or under a salamander. Place the shells on a folded napkin or an ornamental dish-paper laid on a dish, and serve them.

Roasted Shoulder Of Veal

Remove the knuckle from a shoulder of veal and roast the fillet, basting it often. When cooked place the veal on a hot dish, garnish it with slices of lemon, and serve with a sauceboatful of oyster sauce.