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Brisotin of Veal

Cut up six pieces of lean veal about one-fourth of an inch in thickness and six inches in length. Flatten them with a cutlet bat and season with a small quantity each of salt and pepper. Lard the centers, using a small larding-needle, with strips of fat pork or bacon. Cover with any kind of forcemeat, roll them up and tie with a string. Put them into a deep sautepan with a small quantity of fat, one sliced carrot and one medium-sized onion. Cover the whole with a piece of buttered paper, set it on fire, allow it to take on a good golden color for about five minutes. Moisten with one-half pint of white broth, remove the sautepan to the oven and cook slowly for twenty minutes, basting occasionally. Turn the whole carefully out onto a dish, and serve it at once.

Brisotin of Veal, Nantaise The same as for Brisotin of Veal, placing half a dozen stuffed lettuce heads around the dish for a garnish and pouring over one gill of hot Madeira sauce. Broiled Veal, Venetian Procure some rather thick and large slices of veal and lay them on a dish with some chopped mushrooms and shallots, some thyme, bayleaf and chopped parsley. Dredge them over with salt and pepper and baste them with a few tablespoonfuls of olive oil. Allow the slices to steep in this marinade for an hour or so, turning them now and then so that they will be equally flavored. Strew them over with finely grated breadcrumbs, place them side by side on a gridiron and broil over a clear fire. When done on one side, turn and baste them with the remainder of the marinade. When cooked, arrange the slices of veal on a hot dish, squeeze the juice of an orange over, and serve.