Braised Breast Of Veal, Milanese Style

Bone a breast of veal weighing about two and one-half pounds, and season with one tablespoonful of salt and one teaspoonful of pepper. Stuff it in the usual way with forcemeat, roll and tie it, making a few incisions in the skin. Put it into a braising-pan with a sliced carrot and onion, and braise it for an hour and a half, basting it now and then with its own gravy. Serve with one pint of hot Milanese garnishing on a dish, placing the meat on top, and straining the gravy over it.

Breast Of Veal, Poulette

Cut a breast of veal into small equal-sized pieces, blanch, put them in a saucepan with a small quantity of the water in which they were parboiled and warm them over the fire. Sift in a small quantity of flour, stir it until smooth, then put in a lump of butter, some mushrooms, carrots, bay leaves, a bunch of sweet herbs and salt and pepper to taste. Place the lid on the saucepan and cook the contents gradually until nearly done, then put in some young white onions and fish cooking. When done place the pieces of veal on a hot dish and keep it near the fire while the sauce is being prepared. Strain the cooking liquor through a fine hair sieve into another saucepan, squeeze in a small quantity of lemon juice and then pour in the beaten yolks of four eggs; stir it over the fire until thick, not allowing it to boil, then pour it over the veal, and serve.

Roasted Breast Of Veal

Remove the tendons from a breast of veal, fasten the sweetbread to the joint with skewers, wrap it up in a sheet of buttered paper, place in a pan and roast it in a hot oven. When the veal is cooked, which will take about an hour and a quarter, or possibly more, according to the size of the joint, remove the paper, place the veal on a hot dish, garnish it with slices of lemon, pour over it a little rich gravy, and serve with a sauceboatful of melted butter.