Cassell's dictionary of cookery

Veal, Fricassee of (a German recipe). — This is a dish for spring-time. Cut up a breast of veal, stew it till tender in water flavoured with a little salt, bay-leaves, and a bunch of mixed herbs. Boil a dozen crayfish, pick out the meat, and set it aside; stew the shells when pounded in two ounces of butter, and strain them. Make the crayfish, with the exception, of the tails, into balls with an equal quantity of bread-crumbs, two eggs, half the crayfish, butter, and a little spice. Next boil some asparagus or cauliflower till tender. Make a sauce of two ounces of butter beaten to cream; to which add the yolks of two or three eggs beaten up, two spoonfuls of flour, the rest of the crayfish butter, and as much of the liquor in which the vegetables were boiled, or broth, as will make it a thin sauce. Now put the meat, the vegetables, and tails into the sauce, together with the balls ; let aU simmer for ten minutes ; then take out the meat, boU the sauce a few minutes longer, and pour it over. Be careful to arrange the vegetables, fish, and balls with taste. — A. von Kochheim. Veal, Fricassee of, with Sorrel.— Cut up dressed veal into neat pieces free from skin, bone, or fat. Pick and wash a pint of freshly-gathered sorrel. Put it into boiling water for two minutes, lift it into cold water, drain, and cut it small. Put it into a stewpan containing a slice of butter dissolved. Add a little salt and white pepper, a tea-spoonful of moist sugar, a salt-spoonful of finely-minced onion, and, very gradually, half a pint of milk. Let all simmer gently for haK an hour. Put in the pieces of veal and a quarter of a pint of boiling cream. Let the veal heat in the sauce without boiling. Beat the yolks of two eggs. Mix a little of the sauce with them, add them gradually to the rest, and shake the pan over the fire for a minute or two. Serve the preparation on a hot dish, and garnish with slices of lemon. Time, three-quarters of an hour. Veal, Gateau of,— No. l. Take the remains of a roast fillet of veal and the ham that has been served with it, and cut them into neat thin slices. Line an earthenware mould with thin slices of fat bacon, and fill it with layers of ham and veal, intermixed with slices of hardboiled yolk of eggs. Sprinkle over each layer a seasoning of salt, white pepper, and finelyshred parsley, with a few truffles cut up small, if they can be had conveniently. Pour clarified butter over aU, then tie three or four folds of paper tightly over the top of the mould. Bake in a moderate oven, and tirm it out in a shape when cold. Time to bake, one hour. No. 2. Mince finely two pounds of calf's liver ■with six ounces of fat bacon and a small onion. VEA ( 1018 ) VEA