Veal, Fillet of
The carving of this joint is similar to that of a round of beef. Slices, not too thick, in the direction of the line A to B are cut; and the only point to be careful about is, that the veal be evenly carved. Between the flap and the meat the stuffing is inserted, and a م Kidneys.
Feet.
C F Brains.
Caul.
Neck.
Head.
Sweetbread.
Lights, Liver, and Heart.
Leg.
B Side of Veal.
B Fore Knuckle. Hind Knuckle.
Fillet.
Tongue.
G Loin, Fore End.
Shoulder.
Various Parts of Veal. • Breast.
Feet.
VEAL, FILLET OF. small portion of this should be served to every guest. The persons whom the host wishes most to honour should be asked if A FILLET OF VEAL. they like the delicious brown outside slice, as this, by many, is exceedingly relished.
Veal, Stewed Fillet of. INGRE- DIENTS. A small fillet of veal, forcemeat, thickening of butter and flour, a few mushrooms white pepper to taste, 2 tablespoonfuls of lemon-juice, 2 blades of pounded mace, glass of sherry. AVERAGE COST, 1s. per lb.
If the whole of the leg is purchased, take off the knuckle to stew, and also the square end, which will serve for cutlets or pies.
Remove the bone and fill the space with a forcemeat. Roll and skewer it up firmly; place a few skewers at the bottom of a stewpan to prevent the meat from sticking, and cover the veal with a little weak stock.
Let it simmer very gently until tender, as the more slowly veal is stewed, the better.
Strain and thicken the sauce, flavour it with lemon-juice, mace, sherry and white pepper; give one boil, and pour it over the meat. The skewers should be removed, and replaced by a silver one, and the dish garnished with slices of cut lemon.
TIME. A fillet of veal weighing 6 lbs., 3 hours' very gentle stewing.
SEASONABLE from March to October.
Veal, Fricandeau of. (An Entrée.) -INGREDIENTS for entrée for 6 or 8 persons. A piece of the fat side of a leg of veal (about 3 lbs.), lardoons, 2 carrots, 2 large onions, a faggot of savoury herbs, 2 blades of pounded mace, 6 whole allspice, 2 bayleaves, pepper to taste, a few slices of fat bacon, 1 pint of stock. AVERAGE COST, 3s. 6d.
VEAL, FRICANDEAU OF. fricandeau with an uneven surface never looks well. Trim it, and with a sharp knife make two or three slits in the middle, that it may taste more of the seasoning.
Now lard it thickly with fat bacon, as lean gives a red colour to the fricandeau. Slice the vegetables, and put these, with the herbs and spices, in the middle of a stewpan, with a few slices of bacon on the top: these should form a sort of mound in the centre for the veal to rest upon. Lay the fricandeau over the bacon, sprinkle over it a little salt, and pour in just sufficient stock to cover the bacon, &c., without touching the veal. Let it gradually come to a boil; then put it over a slow and equal fire, and let it simmer very gently for about 2 hours, or longer should it be very large. Baste it frequently with the liquor, and a short time before serving, put it into a brisk oven, to make the bacon firm, which otherwise would break when it was glazed. Dish the fricandeau, keep it hot, skim off the fat from the liquor, and reduce it quickly to a glaze, with which glaze the fricandeau, and serve with a purée of whatever vegetable happens to be in season--spinach, sorrel, asparagus, cucumbers, peas, &c. more time.
TIME.-2 hours. If very large, allow SEASONABLE from March to October.
Veal, Fricandeau of. (More Economical.)-INGREDIENTS for entrée for C persons. The best end of a neck of veal (about 2 lbs.), lardoons, 2 carrots, 2 onions, a faggot of savoury herbs, 2 blades of mace, 2 bay-leaves, a little whole white pepper, a few slices of fat bacon. AVERAGE COST, 2s. 6d.
Cut away the lean part of the best end of a neck of veal with a sharp knife, scooping it from the bones. Put the bones in a FRICANDEAU OF VEAL. little water, which will serve to moisten the fricandeau: they should stew about 1 hour. Lard the veal, proceed in the same way as in the preceding recipe, and be careful that the gravy does not touch the The veal for a fricandeau should be of the best quality, or it will not be good. It may be known by the meat being white and not thready. Take off the skin, flatten the veal on the table, then at one stroke of the knife, cut off as much as is required, for africandeau. Stew very gently for 3 hours; VEAL GALANTINE. glaze, and serve it on sorrel, spinach, or with a little gravy in the dish.
TIME.-3 hours.
SEASONABLE from March to October.
Note. When the prime part of the leg is cut off, it spoils the whole; consequently, to use this for a fricandeau is rather extravagant. The best end of the neck answers the purpose nearly or quite as well.
