Cassell's dictionary of cookery

Take out the bone, and fill the cavity with good veal forcemeat. If liked, this may be omitted. Bind tightly with string, then put it in a stewpan vnth an ounce of butter, and turn it about till it is lightly and equally coloured all over. Lay some slices of bacon over it, and add the bones and trimmings of the veal, a large carrot, an <inion sliced, a bunch of sweet herbs, half a tea-spoonful of whole pepper, a blade of mace, and a -little salt. Pour over all a quart of stock, and simmer the veal as gently as possible, basting frequently with the liquor till it is tender. Take it up, and put it in the oven to keep hot. Strain the gravy, skim the fat from the surface, and boil quickly till it is considerably reduced. Put it on a dish, glaze with part of the gravy, and stir into the rest an ancho\y, a spoonful of capers, and a glassful of light wine. Dressed sorrel, spinach, or endive may be served on a separate dish. Time to simmer the veal, two hours. Veal, Loin of, Braised (superlative). — Take the best end of a loin of veal weighing about eight pounds, and trim it square. Cut the flap slightly, and in the incision thus made just over the ends of the bones place some nice veal forcemeat. Fasten securely with skewers and string. Cover the bottom of a braising- pan with sliced vegetables, and lay the veal on this ; pour in as much stock or water as will just reach the surface of the veal. Lay a roimd of oUed paper on the top, if possible put some live embers in the lid of the pan, and braise the meat over a gentle fire till it is quite tender. Baste frequently with its liquor. WTien done enough, take it up, drain it, and put it in the oven to keep hot. Strain the gravy, skim the fat from it, and boil quickly till it is much reduced and begins to thicken, then glaze the meat with it. Place the meat on a dish, and garnish with dressed vegetables, ai-ranging these so that the colours will contrast one with another. Cauliflowers, carrots, turnips, mush- rooms, tomatoes, lettuces, asparagus, sorrel, en- dive, and spinach may all be served with braised loin of ^eal and mushrooms. Tomato, white Italian, or brown sauce may accom- pany it. Time to braise the veal, three hours. Probable cost, loin of veal, lid. jx-r povmd. Veal, Loin of. Chump End, Eoasted. — Make an incision in the skin round the thick part of the joint with a sharji knife, and in this put some good veal forcemeat. Grease a sheet of white paper, wrap it round the joint, then put it do-^\'n before a clear fire, and rather close to it. At the end of a quarter of an hour withdraw it to a distance, and let it roast very gently till done enough. Baste hberally. Half an hour before it is taken up remove the paper, dredge a little flour upon it, and sprinkle over it a little salt and the strained juice of a lemon. Let the veal brown brightly. Mix a slice of butter very smoothly with a dessort-spoonful of flour. Pour upon this a cupful of boiling water, add a little salt, and boil the sauce for a few minutes. Pour the fat out of the dripping- tin, leaving the brown gra-vy imtouched. Stir the melted butter into this, strain it into the saucepan, and again let it boil. Put the veal on a dish the broad side downwards. Pom- part