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Veal in the Saucepan

Cut four pounds of veal about three inches thick off the fillet, roll it up, bind it round with tape, rub it over with flour, put it in a stewpan with a small lump of butter, and fry it until nicely browned all over. Pour one-half pint of rich gravy in with the veal, season it with salt and pepper, place the lid on the stewpan, and cook the contents slowly for four hours. When done, take the veal up, place it on a hot dish, first removing the tape, and keep it hot. Boil the cooking liquor quickly until stiffly reduced, then pour it over the meat and serve.

Veal, Italian Style Boil about one pint of milk with an onion and a bay leaf, for fifteen minutes; then remove the bay leaf, and pour the boiling milk over a heaping breakfast cupful of breadcrumbs. Chop fine one pound of raw veal and pound it in a mortar, mixing with it a small quantity of cold, cooked fat; then mix in the soaked crumbs, and pass the mixture through a coarse sieve. Divide it into equal portions, which mould into rolls with flour. Procure as many pieces of cloth as there are rolls, wring them out in boiling water, flour them, tie a roll in each, place them in a saucepan of boiling water, and boil from ten to fifteen minutes. When cooked, drain the rolls, remove the cloths, place them on a hot dish, pour some well-flavored brown sauce round them, and serve. Braised Kernel of Veal with Bechamel Sauce Remove the udder and pare a cushion of veal, lard it interiorly with fillets of bacon, and season it with salt and pepper to taste. Line a bakingpan with trimmings of bacon and ham and some sliced vegetables; put in the cushion with about one teacupful of broth, and place the cover on. Place some hot ashes on the lid, and braise it over a slow fire. Cut some mushrooms into slices, place them in a fryingpan with a lump of butter and fry until the moisture has reduced slightly. Season the mushrooms with pepper and salt, put them in one pint of reduced bechamel sauce, and boil them for two or three minutes, then move them to the side. When the veal is done, remove it from the braisingpan and cut it up into thin slices. Line the bottom of a deep dish with the mushroom mixture, then arrange the slices of meat on it, putting them into shape again, alternating each layer with a small quantity of the mushroom mixture. Place the dish in the oven until the surface of its contents is nicely colored, then remove it, garnish with croquettes of potatoes, and serve.