662. - Veal Rolls

Are cut from any cold joint, or prepared in the same manner from the raw meat. Cut thin slices, and spread on them a fine seasoning of a very few crumbs, a little chopped or scraped bacon, parsley and shalot, some fresh mushrooms stewed and minced, pepper, salt, and a small piece of pounded mace. This stuffing may either fill up the roll like a sausage, or be rolled, with the meat. In either case, tie it up very tight, and stew very slowly in a gravy and a glass of sherry. Serve it when tender, after skimming it nicely.

664. - Veal A La Chartreuse

Lme a copper mould with fat bacon, lay sliced carrots and turnips round the edges, then cover with a forcemeat, and put in a fricassee of veal or fowl. Cover the top of the mould with a paste, steam it an hour, and serve it turned out upon a dish.

665. - To Marble Veal

Boil tender, skin, and cut a dried neat's tongue in thin slices, and beat it as fine as possible, with half a pound of butter and some mace pounded. Have ready some roasted fillet of veal, beaten with butter, and seasoned with white pepper and salt; of this put a thick layer in a large potting-pot, then put in the tongue, in rough irregular lumps, not to touch each other; fill up the pot with veal, and press it down quite close. Pour clarified butter thick over; keep in a dry cool place, and serve in thin slices, taking off the butter. Garnish with parsley.

666. - Scallops Of Cold Veal

Mince the meat extremely small, and set it over the fire, with a scrape of nutmeg, a little pepper and salt, and a little cream, for a few minutes; then put it into the scallop-shells, and fill them with crumbs of bread, over which put some bits of butter, and brown them before the fire.

Either veal or chicken looks and eats well prepared in this way, and lightly covered with crumbs of bread fried; or these may be put on in little heaps.

667. - To Mince Veal

Cut cold veal as fine as possible, but do not chop it; put to it a very little lemon-peel shred, two grates of nutmeg, some salt, and four or five spoonfuls of either broth, milk, or water; simmer these gently with the meat, but take care not to let it boil, and add a bit of butter rubbed in flour. Put sippets of thin toasted bread, cut into a three-cornered shape, round the dish. Fried crumbs of bread lightly strewed over, or served in little heaps on the meat, are an improvement to the look and flavor. A little shred of shalot may occasionally be added.

Or:- Stew a few small mushrooms in their own liquor and a bit of butter a quarter of an hour; mince them very small, and add them (with their liquor) to minced veal, with also a little pepper and salt, some cream, and a bit of butter rubbed in less than half a teaspoonful of flour. Simmer three or four minutes, and serve on thin sippets of bread.

668. - The Turkish Mode

Take equal quantities of cold dressed veal, minced very fine, fat, and crumbs of bread, and season it well; add chopped onions, parsley, salt, and cayenne pepper; wet it with one or two eggs, according to the quantity, adding, if necessary, a little cold melted butter; make the mixture into balls or egg-shapes, and roll them in as much boiled rice as they will take round them. Stew them for an hour and a half in good gravy, well seasoned, and serve them up in it.

In all these modes, the addition may be made of sauce aux truffles, or any of the approved sauces; and a squeeze of lemon will in all cases be found to give a pleasing zest to their flavor.