Put one and one-half pounds of veal into a stewpan with an onion, carrot and bunch of sweet herbs, pepper and salt, and sufficient water to cover it, and stew the veal gently until tender. Ornament the interior of a mould with hard-boiled eggs, beet-root and olives, all cut into different shapes, and stuck with half-set aspic jelly. Leave the mould until the jelly has set. Drain the veal when cooked, trim off all the fat, chop it fine, and mix one pint of liquid jelly with it. When the mince is nearly cold, turn it carefully into the decorated mould, and leave till set. Turn the shape out of the mould onto a fancy dish, garnish it with parsley, and serve at once.

Braised Loin Of Veal

Remove the bone from the loin, and lard it with thick strips of bacon. Place some thin slices of bacon in a stewpan, sprinkle over some chopped parsley, chives, a clove of garlic, a bunch of thyme, and some laurel leaves, put in the larded veal, season with salt and pepper to taste, cover with slices of carrots, onions and turnips, moisten with stock to a trifle more than half its height, and cook slowly for half an hour. When cooked put the veal on a hot dish, strain the sauce through a silk sieve, boil it quickly until reduced, then pour it over the veal, and serve.

Loin Of Veal, Farmer's Style

Stuff about seven pounds of the loin of veal cut from the best end with veal forcemeat, truss it and cover with a sheet of thickly buttered paper. Roast the veal in the oven for an hour and a half, basting frequently with butter. At the end of that time baste the veal with cream until it is well cooked (which will take about thirty minutes longer). When done dress the veal on a hot dish, mix the basting cream with a little hot bechamel sauce and water, pour it over the veal, and serve.

Roasted Loin Of Veal

Saw the spine and whatever hipbone remains from a fine white, fresh fat loin of veal with the kidney. Season the loin with one and one-half tablespoonfuls of salt and one heaping teaspoonful of pepper, and roll the flank part neatly over the kidney, tying it with a string. Have in readiness a lightly buttered roastingpan, place the loin in it, pour in one wineglassful of water, and put a few bits of butter here and there over the meat, then cover its entire length with a piece of well-buttered paper. Place the pan in a moderate oven, and roast for one hour and three-quarters, basting it frequently meanwhile with its own gravy. Remove it from the oven, untie and place it on a hotwater dish. Add three tablespoonfuls of broth to the gravy in the pan, skim off the fat and reduce it to the consistency of half glaze. Strain it through a sieve, either over the roasted meat or into a sauceboat, and serve at once.