Breast Of Veal Stewed White

Cut a piece off each end; make a forcemeat as follows: Boil the sweetbread, cut it very small, some grated bread, a little beef suet, two eggs, a little milk, some nutmeg, salt, and pepper. Mix it well together, and stuff the thin part of the breast with some of it - the rest make up into little balls and fry. Skewer the skin close down, flour, and boil it in a cloth in milk and water. Make some gravy of the ends that were cut off, with half a pint of oysters, the juice of a lemon, and a piece of butter rolled in flour. When the veal is done, put it in the dish, garnish it with the balls, and pour the sauce over it.

A Breast Of Veal In Hodge-Podge

Gut the brisket of a breast of veal into little pieces, and every bone asunder; then flour it, and put half a pound of butter into a stew-pan. When it is hot throw it into the veal, fry it all over a light brown, and then have ready a teakettle of boiling water; pour it into the stew-pan, fill it up, and stir it round. Throw in a pint of green peas, a whole lettuce washed clean, two or three blades of mace, a little whole pepper tied in a muslin rag, a little bundle of sweet herbs, a small onion stuck with a few cloves, and a little salt. Cover it close and let it stew an hour, or till it be boiled to your palate, if you would have soup made of it; but if you would have only sauce to eat with the veal, you must stew it till there is just as much as you would have for sauce, and season it with salt to your palate. Take out the onion, sweet herbs and spice, and pour it altogether into your dish. If you have no peas, pare three or four cucumbers, scoop out the pulp, and cut thin pieces; then take four or five heads of celery washed clean, and cut the white part small. When you have no lettuces, take the little hearts of savoys, or the little young sprouts. If you would make a very fine dish of it, fill the inside of your lettuce with forcemeat, and tie the top close with a thread, and stew it till there be just enough for the sauce. Set the lettuce in the middle and the veal round. Pour the sauce all over it. Garnish your dish with rasped bread made into figures with your fingers.

Roast Veal

Season a breast of veal with pepper and salt; skewer the sweetbread firmly in its place, flour the meat, and roast it slowly before a moderate fire for about four hours. It should be of a fine brown, but not dry. Baste it with butter. When done, put the gravy in a stew-pan, add a piece of butter rolled in browned flour, and if there should not be quite enough gravy add a little more water, with pepper and salt to the taste. The gravy should be brown.

Baked Fillet Of Veal

Make incisions all around the bone, as closely as possible so as not to touch each other. Make a dressing of bread crumbs, an onion finely chopped, a little sweet marjoram, pepper and salt to the taste, with enough butter to cause the bread crumbs to adhere together. Fill these incisions with the dressing, season the meat with pepper and salt, and skewer the strip of fat around it. Pour in enough water to cover the bottom of the pan, put in the rack, and place the meat on it. As the gravy stews away add a little more water. Put it in a cool oven and let it cook three or four hours. When done, make the gravy with some flour rolled in butter, and add pepper and salt to the taste.