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Classic
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page 37
VEAL OLIVES.
TAKE the bone out of the fillet and cut thin slices the size of the leg, beat
them flat, rub them with the yelk of an egg beaten, lay on each piece a thin
slice of boiled ham, sprinkle salt, pepper, grated nutmeg, chopped parsley, and
bread crumbs over all, roll them up tight, and secure them with skewers, rub
them with egg and roll them in bread crumbs, lay them on a tin dripping pan, and
set them in an oven; when brown on one side, turn them, and when sufficiently
done, lay them in a rich highly seasoned gravy made of proper thickness, stew
them till tender, garnish with forcemeat balls and green pickles sliced.
RAGOUT OF A BREAST OF VEAL.
SEPARATE the joints of the brisket, and saw off the sharp ends of the ribs, trim
it neatly, and half roast it; put it in a stew pan with a quart of good gravy
seasoned with wine, walnut and mushroom catsup, a tea-spoonful of curry powder,
and a few cloves of garlic; stew it till tender, thicken the gravy, and garnish
with sweetbreads nicely broiled.
FRICANDO OF VEAL.
CUT slices from the fillet an inch thick and six inches long, lard them with
slips of lean middling of bacon, bake them a light brown, stew them in well
seasoned gravy, made as thick as rich cream, serve them up hot, and lay round
the dish sorrel stewed with butter, pepper and salt, till quite dry.
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Classic
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