FILLET OF VEAL.--Veal requires a good, bright fire for roasting.
before cooking, stuff with a force-meat, composed of 2 ozs. of
finely-powdered bread crumbs, half a lemon-peel chopped fine, half a
teaspoonful of salt, and the same quantity of mixed mace and cayenne
pepper, powdered parsley, and some sweet herbs; break an egg, and mix
all well together. Baste your joint with fresh butter, and send it
to table well browned. A nice bit of bacon should be served with the
fillet of veal, unless ham is provided.
VEAL PATTIES.--Mince some veal that is not quite done with a little
parsley, lemon-peel, a scrape of nutmeg, and a bit of salt; add a
little cream and gravy just to moisten the meat; and add a little ham.
do not warm it till the patties are baked.
VEAL PIE.--Take some of the middle, or scrag, of a small neck; season
it; and either put to it, or not, a few slices of lean bacon or ham.
If it is wanted of a high relish, add mace, cayenne, and nutmeg, to
the salt and pepper; and also force-meat and eggs; and if you choose,
add truffles, morels, mushrooms, sweet-bread, cut into small bits, and
cocks'-combs blanched, if liked. Have a rich gravy ready, to pour
in after baking. It will be very good without any of the latter
additions.
COMMON VEAL PIE.--Cut a breast of veal into pieces; season with pepper
and salt, and lay them in the dish. Boil hard six or eight yolks of
eggs, and put them into different places in the pie; pour in as much
water as will nearly fill the dish; put on the lid, and bake.
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