CHAPTER XI.

VEAL.

Page

Different joints of Veal 209

When in season 209

To take the hair from a Calf’s 210 Head with the skin on

Boiled Calf’s Head 210

Calf’s Head, the Warder’s way 211 (_an excellent receipt_)

Prepared Calf’s Head (_the 211 Cook’s receipt_)

Burlington Whimsey 212

Cutlets of Calf’s Head 213 (_Entrée_)

Hashed Calf’s Head (_Entrée_) 213

Cheap hash of Calf’s Head 213

To dress cold Calf’s Head, or 214 Veal, _à la maître d’hôtel_ (_English receipt_). (_Entrée_)

Calf’s Head Brawn (_Author’s 215 receipt_)

To roast a Fillet of Veal 216

Fillet of Veal, _au Béchamel_, 216 with Oysters

Boiled Fillet of Veal 217

Roast Loin of Veal 217

Boiled Loin of Veal 218

Stewed Loin of Veal 218

Boiled Breast of Veal 218

To roast a Breast of Veal 219

To bone a Shoulder of Veal, 219 Mutton, or Lamb

Stewed Shoulder of Veal 219 (_English receipt_)

Roast Neck of Veal 220

Neck of Veal _à la Créme_, or 220 _au Béchamel_

Veal Goose (_City of London 220 receipt_)

Knuckle of Veal, _en ragout_ 221

Boiled Knuckle of Veal 221

Knuckle of Veal, with Rice or 221 Green Peas

Small _Pain de Veau_, or Veal 222 Cake (_Entrée_)

Bordyke Veal Cake (_good._) 222 (_Entrée_)

Fricandeau of Veal (_Entrée_) 223

Spring stew of Veal (_Entrée_) 224

Norman Harrico 224

Plain Veal Cutlets (_Entrée_) 225

Veal Cutlets _à l’Indienne_, 225 or Indian fashion (_Entrée_)

Veal Cutlets, or Collops, _à 226 la Française_ (_Entrée_)

Scotch Collops (_Entrée_) 226

Veal Cutlets, _à la mode de 226 Londres_, or London fashion (_Entrée_)

Sweetbreads, simply stewed, 227 fricasseed, or glazed (_Entrées_)

Sweetbread Cutlets (_Entrée_) 227

Stewed Calf’s Feet (_cheap and 228 good_)

Calf’s Liver stoved or stewed 228

To roast Calf’s Liver 229

Blanquette of Veal, or Lamb, 229 with Mushrooms (_Entrée_)

Minced Veal (_Entrée_) 230

Minced Veal with Oysters 231 (_Entrée_)

Veal Sydney (_good_) 231

Fricasseed Veal (_Entrée_) 231

Small _Entreés_ of 232 Sweetbreads, Calf’s Brains and Ears, &c.