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Classic
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page 46
Neck of Veal -la-braise.
Lard the best end with bacon rolled in parsley chopped fine, salt, pepper, and
nutmeg: put it into a tosser, and cover it with water. Put to it the scrag end,
a little lean bacon or ham, an onion, two carrots, two heads of celery, and
about a glass of Madeira wine. Stew it quick two hours, or till it is tender,
but not too much. Strain off the liquor: mix a little flour and butter in a
stew-pan till brown, and lay the veal in this, the upper side to the bottom of
the pan. Let it be over the fire till it gets coloured: then lay it into the
dish, stir some of the liquor in and boil it up, skim it nicely, and squeeze
orange or lemon-juice into it.
Breast of real.
Before roasted, if large, the two ends may be taken off and fried to stew, or
the whole may be roasted. Butter should be poured over it.
If any be left, cut the pieces into handsome sizes, put them into a stew-pan,
and pour some broth over it; or if you have no broth, a little water will do:
add a bunch of herbs, a blade or two of mace, some pepper, and an anchovy; stew
till the meat is tender, thicken with butler and flour, and add a little
ketchup; or the whole breast may be stewed, after cutting off the two ends.
Serve the sweetbread whole upon it: which may either be stewed; or parboiled,
and then covered with crumbs, herbs, pepper, and salt, and browned in a
Dutch-oven.
If you have a few mushrooms, truffles, and morels, stew them with it, and serve.
Boiled breast of veal, smothered with onion-sauce, is an excellent dish, if not
old nor too fat.
To roll a Breast of Veal.
Bone it, take oil the thick skin and gristle, and beat the meat with a
rolling-pin. Season it with herbs chopped very fine, mixed with salt, pepper,
and mace. Lay some thick slices of fine ham; or roll into it two or three
calves' tongues of a fine red, boiled first an hour or two and skinned. Bind it
up tight in a cloth, and tape it. Set it over the fire to simmer in a small
quantity of water till it
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