Cassell's dictionary of cookery

equal quantities of veal and pork. Mince them, first separately and afterwards together, and with them half their weight in beef suet free from skin and hbre. A\'ith every pound of meat put a tea-spoonful of powdered sage, and season the mixture rather highly with pepper and salt. Clean and fill the skins in the usual way, and the sausages are made, if they are to be used immediately, a little crumb of bread soaked in water may be beaten up with them. Veal Scallops, Fried. — Take about two pounds of veal from the fillet. Trim away the fat, gristle, and skin, and cut it into rounds half an inch thick and the size of a crown piece. Flatten these with the cutlet-bat, and season with a little pepper and salt. Butter the frying-pan thickly, put in the scallops side by side, and fry till they are brightly browned on both sides. Take them up, and keep them hot in the oven till the sauce is ready. Dredge a tablespoonful of flour into the fat in the frying-pan, stir for a minute, and moisten the paste with three-quarters of a pint of stock. Let it boil, and pour into it the gravy which has come from the scallops. Stir into the sauce a table-spoonful of chopped parsley. Take it from the fire, dissolve a slice of fresh butter in it, pour it over the veal, and serve. Time, eight to ten minutes to fry the scallops. Veal Scallops, White. — Prepare the scallops as in the last recipe {see Veal .Scallops, Fried), and fry them in clarified butter, taking care that though thoroughly cooked they do not acquire any colour. Drain them, arrange them in a circle on a dish, pour good white sauce round them, and put dressed celery, dressed artichokes, or fried potatoes in the centre of the dish. Veal, Scallops of. Cold.— Mince the meat very small, and set it over the fire for a few minutes with some nutmeg, pepper, salt, and a little cream ; then put it into the scallopshells, and fill them up with crumbs of bread, over which put some bits of butter, and brown them before the fire. Veal, Shoulder of.— Owing, no doubt, to the fact that the meat on this joint is rather coarse, the shoulder of veal is not so highly valued as other portions, and is seldom served, excepting as a family dish. It is occasionally plainly boiled, but is more frequently stuffed and roasted or braised. The knuckle should always be cut off and used to enrich the stew or to make gi'avy. Probable cost, if bought whole, 8^d. per pound ; if cut, 9d. Veal, Shotdder of, Boiled.— Cut off the knuckle, and di'aw out the bones. Kub the under part with a cut lemon, and sprinkle over it pepper, salt, and chopped parsley. Roll the meat, and skewer it neatly. Putitintoastewpan, cover with milk and water, and let it simmer gently till done enough. Carefull}^ remove the scum as it rises, or the appearance of the dish will be spoilt. Send good onion sauce to table -svith it, and serve boiled bacon or pickled pork on a separate dish. This dish is by most people considered insipid. Time, twenty minutes to the pound. Probable cost, Bid. per pound, if bought whole. Veal, Shotdder of. Boned.— The