Chapter XI
Reading edition
VEAL.
Page
Different joints of Veal 209
When in season 209
To take the hair from a Calf’s Head with the skin on 210
Boiled Calf’s Head 210
Calf’s Head, the Warder’s way (an excellent receipt) 211
Prepared Calf’s Head (the Cook’s receipt) 211
Burlington Whimsey 212
Cutlets of Calf’s Head (Entrée) 213
Hashed Calf’s Head (Entrée) 213
Cheap hash of Calf’s Head 213
To dress cold Calf’s Head, or Veal, à la maître d’hôtel (English receipt). (Entrée) 214
Calf’s Head Brawn (Author’s receipt) 215
To roast a Fillet of Veal 216
Fillet of Veal, au Béchamel, with Oysters 216
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, Mutton, or Lamb 219
Stewed Shoulder of Veal (English receipt) 219
Roast Neck of Veal 220
Neck of Veal à la Créme, or au Béchamel 220
Veal Goose (City of London receipt) 220
Knuckle of Veal, en ragout 221
Boiled Knuckle of Veal 221
Knuckle of Veal, with Rice or Green Peas 221
Small Pain de Veau, or Veal Cake (Entrée) 222
Bordyke Veal Cake (good.) (Entrée) 222
Fricandeau of Veal (Entrée) 223
Spring stew of Veal (Entrée) 224
Norman Harrico 224
Plain Veal Cutlets (Entrée) 225
Veal Cutlets à l’Indienne, or Indian fashion (Entrée) 225
Veal Cutlets, or Collops, à la Française (Entrée) 226
Scotch Collops (Entrée) 226
Veal Cutlets, à la mode de Londres, or London fashion (Entrée) 226
Sweetbreads, simply stewed, fricasseed, or glazed (Entrées) 227
Sweetbread Cutlets (Entrée) 227
Stewed Calf’s Feet (cheap and good) 228
Calf’s Liver stoved or stewed 228
To roast Calf’s Liver 229
Blanquette of Veal, or Lamb, with Mushrooms (Entrée) 229
Minced Veal (Entrée) 230
Minced Veal with Oysters (Entrée) 231
Veal Sydney (good) 231
Fricasseed Veal (Entrée) 231
Small Entreés of Sweetbreads, Calf’s Brains and Ears, &c. 232