Cassell's dictionary of cookery

Veal, Breast of. Rolled.— Trim a breast of veal, and remove all the bones and tendons. If requested, the butcher will perform this operation, which should be done the day before the veal is to be dressed, so that the bones may be stewed for gravy (see Veal, Gravy for). Spread a thin layer of forcemeat over the inside of the breast, roll it up very tightly, and bind it firmly with tape. Tie it in a cloth. Put a plate at the bottom of the stewpan, lay the veal into it, and cover with cold water. Bring the liquor to the boil, skim it, and simmer gently for three hours. When done enough, take off the cloth, put the veal on a dish, pour the gravy over, garnish with cut lemon, fried bacon, and forcemeat balls, and it will be ready for serving. If liked, two pounded anchovies, a little blanched and chopped parsley, and the boiled livers of two fowls may be added to the gravy. Veal thus prepared may be baked or roasted as well as boiled. Time, three hours from the time the water boils. Sufficient for eight or ten persons. Probable cost, veal, lOd. per pound. Veal, Breast of, Rolled and Braised. — Bone a breast of veal, spread forcemeat upon it, and roll it as in the last recipe. Bind securely with tape, and lay slices of fat bacon all round it. Lay it in a stewpan just large enough to contain it, and add a carrot, an onion stuck with cloves, a few peppercorns, half a blade of mace, and a bunch of sweet herbs. Pour over it from half to three-quarters of a pint of stock, cover the saucepan closely, and let its contents simmer very gently over a slow fire for three hours. Baste frequently with its liquor. Take up the veal, lay it on a dish, and put it in the oven. Strain the liquor, and boil quickly till it begins to thicken. Brush the veal over with it two or three times, then place it on a dish, garnish with forcemeat balls, rashers of bacon, or dressed vegetables, and send it to table with any of the following sauces : — White sauce, Italian sauce, melted butter, parsley sauce, mushroom sauce, &c. Time to simmer the veal, three hours. Veal, Breast of. Stewed in White Sauce. — Take a piece of the breast of veal weighing about three pounds, and cut it into neat pieces convenient for serving. Put these into a stewpan with a bunch of parsley, a sprig of thyme, a bay-leaf, two shallots, or four young VEA ( 1032 ) VEA onions, the thin rind of half a lemon, a blade of mace, and a little salt and white pepper. Pour upon the meat a pint of stock or water, let the liquor boil, skim carefully, then draw it to the side, and simmer as gently as possible till done enough. Take up the meat, and place it in j the oven to keep hot. Strain the gravy, put it j back into the saucepan, and stir into it the yolks j of two eggs which have been beaten up with a quarter of a pint of milk or cream. Stir this i sauce over the fire for a minute or two tiU it i begins to thicken, then pour it over the veal, j and serve very hot. The sauce must not boil after the eggs are added, or it will curdle. If liked, the meat maybe left whole instead of being cut up. Those who like the flavour may rub the stewpan across five or six times with freshlycut garlic before putting in the meat. Time to simmer the veal, one hour and a half, or two hours if thick. Probable cost, veal, 9d. to lOd. per pound.