586. Noix Of Veal, A La Financiere

Prepare and braize a noix or cushion of veal in every respect the same as the foregoing; the wine may, however, if thought proper, be omitted ; when the noix is done, glaze and drain it, dish it up, pour a rich Financie're ragout (No. 188) under it, garnish round with a border of quenelles and crayfish, and send to table.

587. Noix Of Veal, A La Macedoine

Prepare the noix of veal as in the foregoing cases, dish it up. garnish it with a Macedoine of carrots, turnips, green-peas, asparagus-heads and cauliflower-buds, tossed in some good Allemande sauce, with a pinch of sugar, and the glaze produced from the small carrots and turnips, place round these a border of small artichoke-bottoms, filled alternately with green-peas, small carrots, and turnips; glaze the larded part of the noix, and send to table.

588. Noix Of Veal, A La Jardiniere

The noix, or cushion of veal, must be first trimmed, larded, and braized, according to the directions given for the noix a la Financier; when done, dish it up, and garnish it round with a Jardiniere, or garnish of small roots and vegetables, composed as follows: - Tarn some carrots and turnips in the shape of either small olives, diamonds, corks, or cloves of garlic, etc, and boil them separately in consomme with a very small piece of fresh butter, a pinch of sugar, and a grain of salt, observing that the turnips must be kept white, and that the carrots should be boiled down and rolled in their glaze : prepare also some small heads of cauliflower, green peas, French-beans cut into diamonds, asparagus-heads, and small new potatoes ; place these vegetables round the noix, in alternate groups, sauce with an Espagnole sauce, or else with the essence in which the noix has been braized, - first clarified, then reduced to half glaze, and added to a well-finished Espagnole sauce; glaze the larded part of the noix, and send to table.

In addition to the foregoing methods of dressing noix, or cushions of veal, for the table, they may, after being first prepared and braized (either larded or stuck with circular rows of truffles, cut in the shape of large hob-nails, and inserted in the semicircular lean part of the noix), be served with a Napolitain, Milanese, or Chipolata ragout, with tomatas au gratin, potato croquettes, and sauced with Bechamel sauce, with stewed peas, or asparagus-peas, tossed in a little Allemande sauce, with a pat of butter, a pinch of sugar, and a little nutmeg.

589. Roast Loin Of Veal, A L'Anglaise

Order a loin of veal to be cut without the chump end, and with the skirt left on; trim it square, and placing the veal stuffing (No. 662) in an incision made in the flap part for that purpose, wrap the flap, or skirt-piece, round tight, so as to secure the kidney-fat; fasten it with skewers and string, cover it with two sheets of buttered paper, to be tied on with string, and place the loin of veal in a cradle-spit to roast: or a common spit may be used. If the loin of veal be of the usual size, weighing about 10 lbs., it will require about two hours and a half to roast it; when nearly done, take off the paper, shake some flour over it with a dredger-box, and afterward froth it over with 4 oz. of fresh butter, previously put to melt in a spoon, in the dripping-pan, before the fire; as soon as the veal has acquired a fine light color, and the butter and flour have frothed up, take it off the spit, and dish it up : pour some brown melted butter under it (No. 32), and send to table