Cassell's dictionary of cookery

Veal, Boiled.— Generally speaking, veal plainly boiled is regarded as too insipid to be much relished. Still, for an occasional change, the joints which would otherwise be roasted may be boiled. Bacon, or sausage, or boiled tongue should be served with boiled veal, and parsley and butter, onion, oyster, celery, or any piquant sauce should accompany it. Particular attention is necessary in boihng veal, as it is so easily discoloured, and then has a very bad appearance. It should be put into a delicately-clean saucepan, covered with cold water or milk and water, heated slowly, and simmered gently until done enough. As the scum rises it should be removed with scrupulous care. Veal from which gravy has been made may, if not too much boiled, be served in this way. Veal, Braised. — Take about three pounds of veal — the middle of the loin or the best end of the neck will be the most suitable for the pui-pose. Cut the bones short, and chop off the chine bone close to the meat. Take a small bright saucepan, and rub the bottom quickly three or four times across with a clove of gar He. Lay two or three thin slices of lean bacon or ham in the bottom of the saucepan, and place the veal upon these. Add a carrot, an onion stuck with two cloves, a tea-spoonful of chopped mushrooms, a lump of sugar, a small blade of mace, a pinch of grated nutmeg, .a little pepper, and salt if the bacon is not already sufficiently salted. Place thin slices of fat bacon upon the veal, and pour upon it half a pint of cold stock or of water. Cover the saucepan closely, and simmer it as gently as possible till done enough. Take up the veal, put it on a hot dish, and place it in the oven for a short time to keep hot. Skim the gravy, and rub it with the ham, vegetables, &c., through a fine hair sieve. Let it boil up, stir a wine-glassful of madeira into it, pour it upon the veal, and serve very hot. If a superlative dish is required, before dressing the veal off, cut the skin of the veal, but not too closely. Spread VEA ( 1030 ) VEA two ounces of butter on the meat, and lay on the butter three fresh truffles whidi have been cleaned and cut into thin slices. Place the skin in its original position, and sew it on with coarse twine. Proceed as before. Probable cost, veal, lid. per pound. Sufficient for six or seven persons. Veal, Braised, with Truffles.— Take about four pounds of veal from the middle of the loin. Saw off the chine-bone, cut the bones short, and take off the skin an eighth of an inch thick. Spread on this two ounces of butter and three fresh truffles which have been cleaned and thinly sliced. Restore the skin to its original position, and sew it on securely with twine. Butter a stewpan, and cover the bottom with a thin slice of ham. Put the veal on this, and place round it the bones and trimmings, a shced carrot, an onion stuck with two cloves, a mushroom chopped smaU, a lump of sugar, a small blade of mace, a pinch of grated nutmeg, a grain of coriander-seed and a piece of garlic the size of a spht pea. These two last ingredients may be omitted. Pour over all half a pint of stock or water, cover the saucepan closely, and let its contents simmer very gently till done enough. Skim the liquor, and baste the meat with it frequently. Take up the veal, and put it ia the oven to keep hot.