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Kernel of Veal in Ballotines

Lard a cushion of veal with strips of bacon that have been well-seasoned with mixed spicies, finely-chopped parsley, thyme and bay leaves, shallot, salt and pepper. Melt about one-half pound of butter in a stewpan, dredge the veal over with salt and pepper, put it in and stew over a slow fire. In forty-five minutes take the veal out of the pan and put it on a dish. Mix in with the butter four tablespoonfuls of grated bacon, one teacupful of pure olive oil, and a scant tablespoonful of chopped shallots. Fry these ingredients for a few minutes, then put in a dozen chopped mushrooms, one tablespoonful of chopped parsley, and season with salt and pepper and a small quantity of grated nutmeg. When well done pour the mixture over the veal and leave until cold. Afterwards cover the meat with thin slices of bacon, and wrap it with all its seasoning in a sheet of paper; fold it up securely seeing that the seasoning cannot escape, and bind it round with tape. Place it on a gridiron and broil over a clear fire for an hour or so, turning it occasionally. Take care not to allow the paper to burn. When cooked, place the meat on a hot dish, and serve. Kernel of Veal, Jardiniere Beat and trim a cushion of veal, and lard it with thin strips of fat becon two inches long. Put some slices of bacon and two sliced onions into a stewpan with two bay leaves, a few sprigs of parsley; add the cushion, pour over it one pint of white stock, cover with the lid, and place it in a moderate oven for three hours. Baste the veal occasionally with its own liquor; if the moisture becomes absorbed, pour in a little more broth or some water. Peel eighteen young onions, the same number of carrots, and the same of young turnips; the two latter should be cut the shape of pears. Blanch the vegetables; put one ounce of butter into a sautepan with one tablespoonful of moist sugar, melt it, and then put in the onions; cover them with stock, and stew gently until tender. Cook the carrots and turnips in the same way, only in separate pans. The cooking stock of the vegetables should be reduced to a thin glaze by the time they are cooked. Peel and boil about four pounds of potatoes, drain them when soft, mash them with a small quantity of milk or butter, press them into a border mould, and stand it in a bain marie. Put the glaze from the vegetables into a sautepan with one quart of brown sauce and about one breakfast cupful of the gravy from the veal, first freeing it from fat. Boil the sauce until it becomes reduced to rather a thick glace, skimming it frequently. When cooked, glaze the kernel or cushion and brown it under a salamander. Turn the border of potatoes onto a hot dish, arrange the glazed vegetables on the border, and place the noix in the center, Pour the sauce over the vegetables, and serve.

Kernel of Veal, Sauted Trim off the skin and cut a kernel of veal into small round pieces about one and one-half inches in diameter, beat and trim them neatly. Put one-fourth pound of butter into a sautepan, set it on a good fire, and when melted put in the pieces of meat with one or two tablespoonfuls of finely chopped parsley, toss until cooked, then place them on a hot dish. Pour one-half pint of well reduced veloute sauce into the pan with the butter, stir it over the fire until boiling, then move it to the side, and stir in the yolks of two eggs that have been well-beaten with two tablespoonfuls of cream. Pour the sauce over the meat, and serve.

Broiled Veal Kidney, Maitre d'Hotel Cut a veal Kidney in halves lengthwise, pound it lightly, sprinkle over a little salt and pepper, and dip each piece in butter that has been slightly warmed. Cover thickly the pieces of kidney with the butter and broil them over a clear fire, allowing about five minutes for each side. Place two ounces of butter in a basin, season it with chopped parsley, pepper and salt, squeeze in a little lemon juice and work it close to the fire until warm, though it must not be oiled. Put the maitre d'hotel butter on a dish, place the pieces of kidney over, and serve.