Cassell's dictionary of cookery

— Take a breast of veal, raise the flesh, and fill the space with good veal forcemeat. Bring the edges together, and sew them securely with a little piece of muslin over them that the forcemeat may not escape. Put the meat down before a clear fire, dredge it with flour, and baste till it is equally and brightly browned all over. Take it up, and put it into a stewpan with about a cupful of stock made from bones. Put the contents of the dripping-tin into it, throw a handful of the forcemeat in to flavour the sauce, cover the stewpan closely, and let the veal simmer gently till done enough. Take it up, if necessary thicken the gravy with a little brown thickening, pour it over the veal, and serve very hot. Garnish the dish with fried rashers of bacon, forcemeat balls, and cut lemon. Time, about half an hour to brown the veal ; two hours or more to stew it. Sufficient for six or eight persons. Probable cost, 10d. per pound. Veal, Breast of. Stuffed and Stewed (another way). — Stuff the breast of veal as before. Line a stewpan with slices of bacon, put in the veal, and add two onions, each stuck with one clove, a carrot, a bunch of sweet herbs, and a little pepper. Lay slices of bacon on the top of the veal, and pour upon it about half a pint or more of stock made from bones. Cover the saucepan closely, and let its contents simmer gently until done enough. Take up the veal, strain the gravy, skim it well, thicken with a little brown thickening, stir the juice of half a lemon into it, and pour it over the meat. A glassful of light wine may be added or not. Garnish the dish with slices of lemon, forcemeat balls, and fried bacon, or send bacon to table on a separate dish. Time to stew the veal, three hours. Probable cost, 9d. to 10d. per pound. Sufficient for six or eight persons. Veal, Breast of, with Spring Vegetables.— Bone, roll, and braise the veal according to the directions already given for Veal, Breast of, Rolled and Braised. Whilst it VEA ( 1033 ) VEA is in the stewpan prepare and cook separately young vegetables, such as young turnips, carrots, onions, new potatoes, beans, and green peas. When wanted, heat these in a little of the veal gravy, and place them fancifully round the veal. Pour a little of the sauce into the dish, and send the rest to table in a tureen. Veal, Bride's Pie of (Scottish dish).— Take two large calf's feet, and boil them till they are quite tender. Make a mixture as for mince pies, with the calf's-feet flesh cut up very small, a pound of finely-shred suet, a pound of apples pared, cored, and minced, half a pound of picked and dried currants, half a pound of raisins, two ounces of mixed candied peel, a pinch of powdered cinnamon, and one small nutmeg grated. Mix these ingredients thoroughly, and moisten them with a glassful of brandy and a glassful of port. Line a dish with good pastry. Put in the mince, and conceal a gold ring in it. Cover the pie with pastry, and ornament with any suitable devices. Bake it until the pastry is done enough. Probable cost, 3s. 6d. Sufficient for six or eight persons. Veal, Brisket of, and Rice.— Cut a