599. - Potted Veal

This may be potted as beef, or thus:-pound cold veal in a mortar, work up with it in powder mace, pepper, and salt, shred the leanest part of tongue very finely, or ham is sometimes used; place in a jar or pot a layer of the pounded veal, and upon that a layer of the tongue, and continue alternately until the pot is full, seeing that every layer is well pressed down; pour over the top melted clarified butter. If it is desired, and which is frequently done, to marble the veal, cut the tongue or ham in square dice instead of shredding it, but care must be taken that they do not touch each other or the effect is destroyed.

600. - Loin Of Veal Braised

This joint generally weighs from twelve to fourteen pounds, when off a good calf. Have the rib bones carefully divided with a saw, so as not to hurt the fillet, prepare the braising-pan, and proceed with the addition of one pint of water, but take care not to cover the meat, which might happen if your stew-pan was too deep, (this would be boiling instead of braising;) it will take about three hours: be careful to remove the fat, as this joint produces a great deal. Taste the sauce before serving, in case more seasoning is required, which might be the case, depending on the nature of the veal. A good cook should taste all sauces before serving.

601. - Calfs-Head Ragout

Parboil the head, and cut off the meat into thin broad pieces, return the bones to the water in which it was boiled, with a beef-bone or a piece of gravy beef, and ham or bacon bones; add herbs, and, making two quarts of good gravy, strain it, and put in the meat. When it has stewed three-quarters of an hour, add an anchovy, a little beaten mace, cayenne pepper, two spoonfuls of lemon pickle, half an ounce of truffles and morels, a slice or two of lemon, and a glass of wine: thicken the gravy with butter and flour, adding forcemeat balls fried, paste fried, and brain-cakes as a garnish.

602. - Boiled Calf's Head

Boil the head gently until the bone will leave the meat easily; take some fine forcemeat, made with ham, egg-balls, and small pieces of very nice pickled pork previously boiled; lay them evenly over the inside of one half of the head, and roll it up; tie it lightly in a cloth; put it into a stewpan to braise: cut the other portion of the head into small pieces; thicken and flavor the stock in which it was boiled, and warm it up in it, adding forcemeat and egg-balls, brain cekes, and fried paste. Place the rolled head in the centre of the dish, with the hash round, and the brain cakes, fried paste, and slices of lemon as garnish. Truffles may be added with advantage to any dish composed of calf's head.

603. - Hashed Veal

If to be hashed, from any joint not overdone, cut thin slices, remove the skin and gristle, put some sliced onions and a shalot over the fire with a piece of butter and some flour; fry and shake them. Put in some veal gravy and a bunch of sweet herbs; simmer ten minutes; strain off the gravy, and put it to the veal, with some parsley chopped small, and a little grated lemon peel and nutmeg; let it simmer one minute.

If to be stewed, then add the yolk of two eggs, beaten up with two spoonfuls of cream and a very little pepper, and stir over the fire one way until it becomes thick and smooth; squeeze a little lemon juice in, and serve.