Chapter 3: , Nos. 1–42

VEAL.
No. Page.
Breaded Veal Chops 22 55
Breaded Veal Cutlets 19 53
Breast of Veal with Beer 12 50
Calf’s Brains 15 51
Calf’s Head Ragout 13 50
Calf’s Tongue 14 51
Chopped Veal Cutlets 21 54
Croquettes from Veal Remnants 31 59
Croquettes of Sweetbreads 30 58
Stuffed Breast of Veal 11 49
Larded and Baked Calf’s Liver 36 61
Larded Braised Calf’s Liver 37 61
Leg of Veal 1 45
Liver Dumplings 34 60
Meat Balls from Veal Remnants 32 59
Puff Paste Patties filled with Sweetbread Ragout 29 58
Roasted Fricandeau of Veal 10 49
Roast Veal Loin with Kidney 9 49
Saddle of Veal 8 48
Shells filled with Veal Roast 5 47
Stewed Veal or Calf’s Tongue with Raisins 41 63
Stuffed Veal Crown Roast 42 63
Sweetbreads 27 57
Sweetbreads in Shells or other Small Molds 28 57
Unbreaded Veal Cutlets (Chops) 18 53
Veal Cutlets as a fine Side Dish 20 54
Veal Cutlets in White Wine 25 56
Veal Cutlets or Schnitzel a la Holstein 24 55
Veal Fricassee 16 52
Veal Gulash 17 52
Veal Hash from Remnants 33 60
Veal Kidneys 38 62
Veal Kidneys with Bread or Rolls 39 62
Veal or Calf’s Liver with Breakfast Bacon 35 60
Veal or Calf’s Tripe 40 62
Veal Roast Pudding 6 47
Veal Roast Ragout—Brown 4 46
Veal Roast Salad 7 48
Veal Roast with Potatoes 3 46
Veal Steak from the Leg 26 56
Vienna Veal-Schnitzel (Veal Cutlets) 23 55
Warmed up Veal Roast 2 45