Boil half a pound of rice in three quarts of water in a small pan with some good broth, about a pint, and slices of ham at the bottom, and two good onions. When it is almost done, spread it, about twice the thickness of a crown-piece, over a silver or delft dish in which it is to be served [it must be a dish capable of bearing the fire]. Lay slices of veal and ham alternately--the veal having already been dressed brown.
Cover the meat with rice in such a manner that it cannot be seen; put your dish upon a hot stove; brown the rice with a salamander; drain off the fat that may be in the dish, and serve it dry, or, if it is preferred, with any of the good sauces, for which there are directions, poured under it.
_Veal served in paper._
Cut some slices of veal from the fillet, about an inch thick, in a small square, about the size of a small fricandeau; make a box of paper to fit neatly; rub the outside with b.u.t.ter, and put in your meat, with sweet oil or b.u.t.ter, parsley, scallions, shalots, and mushrooms, all stewed very fine, salt, and whole pepper. Set it upon the gridiron, with a sheet of oiled paper under it, and let it do by a very slow fire, lest the paper burn. When the meat is done on one side turn it on the other.
Serve it in the box, having put over it very gently a dash of vinegar.
_Bombarded Veal._
Take a piece of a long square of bacon; cut it in thin slices; do the same with veal, and lay the slices on your bacon. Having made a piece of good forcemeat, spread it thin on your veal, having previously seasoned the latter with pepper and salt. Roll these up one by one; spit them on a lark spit, quite even; wash them over with eggs and crumbs of bread; then roast them, and serve up with a good ragout.
_Veal b.a.l.l.s._
Take two pounds of veal; pick out the skin and bones; mix it well with the crust of a French roll, soaked in hot milk, half a pound of veal suet, two yolks of eggs, onion, and chopped parsley; season with pepper and salt. Roll the b.a.l.l.s in raspings; fry them of a gold colour: boil the bones and the bits of skin to make the gravy for them.
_Breast of Veal._
To frica.s.see it like fowls, parboil it; turn it a few times over the fire with a bit of b.u.t.ter, a bunch of parsley, scallions, some mushrooms, truffles, and morels. Shake in a little flour; moisten with some good stock broth; and when the whole is done and skimmed, thicken it with the yolks of three eggs beat with some milk; and, before it is served, add a very little lemon juice.
_Breast of Veal, with Cabbage and Bacon._
Cut the breast of veal in pieces, and parboil it; parboil also a cabbage and a bit of streaked bacon, cut in slices, leaving the rind to it. Tie each separately with packthread, and let them stew together with good broth; no salt or pepper, on account of the bacon. When the whole is done, take out the meat and cabbage, and put them into the terrine you serve to table. Take the fat off the broth, put in a little cullis, and reduce the sauce over the stove. When of a proper thickness pour it over the meat, and serve up.
_Breast of Veal en fricandeau._
Lard your veal, and take a ragout of asparagus, (for which see Ragouts,) and lay your veal, larded or glazed, upon the ragout. The same may be done with a ragout of peas.
_Breast of Veal, glazed brown._
Take a breast of veal, cut in pieces, or whole if you prefer it. Stir a bit of b.u.t.ter and a spoonful of flour over the fire, and, when it is of a good colour, put in a pint of broth, and afterwards the veal. Stew it over a slow fire, and season with pepper and salt, a bunch of parsley, scallions, cloves, thyme, laurel, basil, and half a spoonful of vinegar.
When the meat is done and well glazed, skim the sauce well, and serve it round it.
_Breast of Veal, to stew with Peas._
Cut the nicest part of the breast of veal, with the sweetbread; roast it a little brown; take a little bit of the meat that is cut off the ends, and fry it with b.u.t.ter, salt, pepper, and flour; take a little hot water just to rinse out the gravy that adheres to the frying-pan, and put it into a stewpan, with two quarts of hot water, a bundle of parsley, thyme, and marjoram, a bit of onion or shalot, plenty of lemon-peel, and a pint of old green peas, the more mealy the better. Let it stew two or three hours, then rub it through a sieve with a spoon; it should be all nice and thick; then put it again in the stewpan with the meat, having ready some hot water to add to the gravy in case it should be wanted. A thick breast will take two hours, and must be turned every now and then.
Boil about as many nice young peas as would make a dish, the same as for eating; put them in about ten minutes before you take it up, skimming all the fat nicely off; and season it at the same time with salt and cayenne to your taste.
_Another way._
Cut your veal into pieces, about three inches long; fry it delicately; mix a little flour with some beef broth, with an onion and two cloves; stew this some time, strain it, add three pints or two quarts of peas, or heads of asparagus, cut like peas. Put in the meat; let it stew gently; add pepper and salt.
_Breast of Veal ragout._
Bone and cut out a large square piece of the breast of veal; cut the rest into small pieces, and brown it in b.u.t.ter, stewing it in your ragout for made dishes; thicken it with brown b.u.t.ter, and put the ragout in the dish. Lay diced lemon, sweetbreads, sippets, and bacon, fried in batter of eggs; then lay on the square piece. Garnish with sliced oranges.
_Veal Collops, with Oysters._
Cut thin slices out of a leg of veal, as many as will make a dish, according to the number of your company. Lard one quarter of them, and fry them in b.u.t.ter; take them out of the pan and keep them warm. Clean the pan, and put into it half a pint of oysters, with their liquor, and some strong broth, one or two shalots, a gla.s.s of white wine, two or three anchovies minced, and some grated nutmeg; let these have a boil up, and thicken with five eggs and a piece of b.u.t.ter. Put in your collops, and shake them together till the sauce is tolerably thick. Set them on the stove again to stew a little; then serve up.
_Veal Collops, with white sauce._
Cut veal that has been already roasted into neat small pieces, round or square; season them with a little pepper and salt; pa.s.s them quick of a pale colour in a bit of b.u.t.ter of the size of a walnut; add the yolks of five eggs, and half a pint of cream, with a very small onion or two, previously boiled; toss them up quick, and serve hot.
_Veal Cutlets, to dress._
Cut the veal steaks thin; hack and season them with pepper, salt, and sweet-herbs. Wash them over with melted b.u.t.ter, and wrap white paper b.u.t.tered over them. Roast or bake them; and, when done, take off the paper, and serve them with good gravy and Seville orange-juice squeezed on.
_Another way._
Take the best end of a neck of veal and cut your cutlets; four ribs will make eight cutlets. Beat them out very thin, and trim them round. Take chopped parsley, thyme, shalots, and mushrooms, pa.s.s them over the fire, add a little juice of lemon, lemon-peel, and grated nutmeg. Dip in the cutlets, crumb them, and boil them over a gentle fire. Save what you leave from dipping them in, put some brown sauce to it, and put it under them when going to table, first taking care to remove the grease from it. Lamb cutlets are done the same way.
_Veal Cutlets, larded._
Cut a neck of veal into bones; lard one side, and fry them off quick.
Thicken a piece of b.u.t.ter, of the size of a large nut, with a little flour, and whole onion. Put in as much good gravy as will just cover them, and a few mushrooms and forcemeat b.a.l.l.s. Stove them tender; skim off all grease; squeeze in half a lemon, and serve them up.
_Fillet of Veal, to farce or roast._
Mince some beef suet very small, with some sweet marjoram, winter savory, and thyme; season with salt, cloves, and mace, well beaten; put in grated bread; mix them all together with the yolk of an egg; make small holes in the veal, and stuff it very thick with these. Put it on the spit and roast it well. Let the sauce consist of b.u.t.ter, gravy, and juice of lemon, very thick. Dish the veal, and pour the sauce over it, with slices of lemon laid round the dish.
_Fillet of Veal, to boil._
Cut out the bone of a fillet of veal; put it into good milk and water for a little while: make some forcemeat with boiled clary, raw carrots, beef suet, grated bread, sweet-herbs, and a good quant.i.ty of shrimps, nutmeg, and mace, the yolks of three eggs boiled hard, some pepper and salt, and two raw eggs; roll it up in b.u.t.ter, and stuff the veal with it. Boil the veal in a cloth for two hours, and scald four or five cuc.u.mbers, in order to take out the pulp the more easily. This done, fill them with forcemeat, and stew them in a little thin gravy. For sauce take strong white gravy, thickened with b.u.t.ter, a very little flour, nutmeg, mace, and lemon-peel, three anchovies dissolved in lemon-juice, some good cream, the yolk of an egg beaten, and a gla.s.s of white wine. Serve with the cuc.u.mbers.
_Half a Fillet of Veal, to stew._
Take a stewpan large enough for the piece of veal, put in some b.u.t.ter, and fry it till it is firm, and of a fine brown colour all round; put in two carrots, two large onions, whole, half a pound of lean bacon, a bunch of thyme and of parsley, a pinch of cayenne pepper and of salt: add a cupful of broth, and let the whole stew over a very slow fire for one hour, or according to the size of your piece of veal, until thoroughly done. Have ready a pint of jelly soup, in which stew a table-spoonful of mustard and the same of truffles cut in small pieces; add one ounce of b.u.t.ter and a dessert spoonful of flour to thicken; unite it well together; put in a gla.s.s of white wine, and boil. When ready to serve, pour it over the veal; let there be sauce sufficient to fill the dish; the veal must be strained from the vegetables, and great care taken that the sauce is well pa.s.sed through the sieve, to keep it clear from grease.
_Knuckle of Veal, white._