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.