Cut up six pieces of lean veal about one-fourth of an inch in thickness and six inches in length. Flatten them with a cutlet bat and season with a small quantity each of salt and pepper. Lard the centers, using a small larding-needle, with strips of fat pork or bacon. Cover with any kind of forcemeat, roll them up and tie with a string. Put them into a deep sautepan with a small quantity of fat, one sliced carrot and one medium-sized onion. Cover the whole with a piece of buttered paper, set it on fire, allow it to take on a good golden color for about five minutes. Moisten with one-half pint of white broth, remove the sautepan to the oven and cook slowly for twenty minutes, basting occasionally. Turn the whole carefully out onto a dish, and serve it at once.

Brisotin Of Veal, Nantaise

The same as for Brisotin of Veal, placing half a dozen stuffed lettuce heads around the dish for a garnish and pouring over one gill of hot Madeira sauce.

Broiled Veal, Venetian

Procure some rather thick and large slices of veal and lay them on a dish with some chopped mushrooms and shallots, some thyme, bayleaf and chopped parsley. Dredge them over with salt and pepper and baste them with a few tablespoonfuls of olive oil. Allow the slices to steep in this marinade for an hour or so, turning them now and then so that they will be equally flavored. Strew them over with finely grated breadcrumbs, place them side by side on a gridiron and broil over a clear fire. When done on one side, turn and baste them with the remainder of the marinade. When cooked, arrange the slices of veal on a hot dish, squeeze the juice of an orange over, and serve.

Cannelon Of Veal

Mince fine two pounds or so of cold roasted veal and one pound of ham; mix well among it one tablespoonful of chopped parsley, one teaspoonful of powdered mace, one bare teaspoonful of finely-chopped lemon peel and salt and pepper to taste. Then stir in the beaten yolks of three eggs, one-fourth pint of good gravy and four ounces of sifted breadcrumbs; shape this into a rather short thick roll with the floured hands. Flour the inside and put it in a well-greased bakingpan; place a cover on it and place it in the oven until it is smoking hot; then remove the cover from the tin and let the cannelon brown; draw it to the door of the oven and brush it over with the beaten white of egg; push it in again and shut the door for a minute to let it glaze. Place the cannelon carefully on a hot dish, garnish with croutons of fried potato croquettes and quarters of lemon, pour over a rich brown gravy, and serve.

Broiled Veal Chops

Cut off a number of chops, trim off the fat, and beat them till quite tender. Put them into a pan, pour over enough boiling water to cover, place the lid on, and stand the pan at the side of the fire where the chops can be allowed to simmer gently until done. When about three-fourths cooked, sprinkle over a small quantity each of pepper and salt. When done, remove them from the pan, dry them in a cloth, spread a little butter over them, brush them over with egg, and then sprinkle over some bread or cracker crumbs. Place them on a baking-sheet in the oven, and when they are nicely browned arrange them on a dish round a pile of mashed potatoes, and serve.

Fried Veal Chops

Remove all the bones and sinews from the chops, mince the meat very fine and mix with it two-thirds of its quantity of finely-chopped streaky bacon; season the mixture to taste with salt, pepper and spices. Cut some pieces of caul in the shape of chops, spread the minced mixture over them, and bury a bone in every one so that the end only will be seen. Strew some grated breadcrumbs and a few sweet herbs over the chops. Melt a large lump of butter in a flat stewpan, put in the chops and fry them. When cooked and nicely browned, drain and place them on a hot dish; garnish with fried parsley, and serve at once.

Chump Of Veal, Bourgeoise Style

Lard a chump of veal with strips of bacon. Butter the interior of a stewpan, put in some slices of bacon and trimmings of veal, place the chump over them and add three or four leeks, onions, carrots, a few sprigs of parsley, and one-half pint of stock. Place the cover on the stewpan with some live embers on it, and braise the contents over a slow fire. When cooked drain the veal and glaze it. Strain the sauce through a fine sieve into another saucepan, boil it quickly until reduced to a glaze, then pour in one-half teacupful of Spanish sauce; boil, pour it over the veal, and serve. White wine and gravy colored with a small quantity of browning may be used in place of the Spanish sauce if desired. A lump of butter should be dissolved in the sauce before it is poured over the veal.

Roasted Chump Of Veal

Place a chump of veal in a deep dish, sprinkle some mixed herbs, pepper and salt over, cover it with white wine and allow it to soak for two days. At the end of that time lard the veal with some strips of bacon and roast it in a brisk oven. Meanwhile prepare some ravigote sauce. When cooked place the chump of veal on a hot dish, pour the sauce over, and serve.