Cassell's dictionary of cookery

from the butcher. The skirt also should bo taken at once from the breast, the inside scraped and wiped, and dredged with flour. If there is any danger of the veal becoming tainted, wash it, and put it into boiling water for ten minutes. Plunge it into cold water tiU cool, wipe it dry, and put it into the coolest place that can be found. Although veal can be obtained all the year round, it is best from May to September. No meat is more generally useful for making soups and gravies than veal. The flesh ia rather indigestible. [illustration: CALF, JOINTING OF.] Kidneys, and sweetbreads, are considered great delicacies. The feet contain a good deal of nourishment. Veal is cut up as follows: — 1, Loin (kidney end). 2, Loin (chump end). 3, Fillet. 4, Hind-knuckle. 5, Fore-knuckle. 6, Neck (best end). 7, Scrag. 8, Blade-bone. 9, Breast (best end). 10, Brisket. 11, Head. To these joints must be added the pluck, which includes the liver, lights, heart, sweetbreads, of which one is called the throat sweetbread, and is the largest of the two ; the other the windpipe sweetbread. The pluck includes the heart, liver, lights, nut, melt, skirt, throat, and sweetbread. The udder or firm white fat of the fillet is used by French cooks for forcemeats. Veal should be thoroughly done. When underdressed it is unwholesome, and should be avoided. Veal (a. la Bourgeoise) . — Take about three pounds of the fillet, loin, or neck of veal. Cut it into neat pieces, and fry these in a little butter till they are brightly browned on both sides. Add two slices of lean bacon, three carrots, three onions (each with a clove stuck in it), a lai'ge bunch of herbs, a blade of mace, and pepper and salt to taste. Pom* over all as much boiling stock or water as will barely cover the ingredients, and simmer all together very gently until the meat is done enough. Take it out, skim the sauce, strain it, and boil quickly to reduce it; then add a spoonful of sugar browning to colour it, and if liked a little tomato sauce and ketchup to impart flavour. Put the meat on a dish, trim the carrots to a neat shape and place them round it, pour a part of the gravy over the veal, and serve the rest in a tureen. A pint of fresh green peas and two pounds or more of new potatoes should be cooked separately, and served with the veal. If liked, the veal, instead of being cut up into pieces, may be evenly larded in the grain of the meat with strips of fat bacon, and dressed whole. If a caK's foot is boiled with the veal it wiU much improve the gravy. Time to simmer the veal, two hours if it is cut up, three hours if in one piece. Probable cost, 4s. to 5s. Sufiicient for five or sis persons. Veal, Cold (a la Bourgeoise), — Prepare the veal the day before it is wanted, according to the directions in the preceding recipe. Turn it out into a bowl, pour the gravy over, and let it get cold. When wanted, turn the whole upon a dish, and serve with the gravy set to jelly round it.