Cassell's dictionary of cookery

Veal, Tendons of.— The tendons of veal are the gristly portions found at the extremity of the bones towards the thick end of a breast of veal. They are frequently cut off (care being taken not to spoil the appearance of the joint), and served on a separate dish as an entree. When the 'breast of veal is large it is well that this should be done, as they are often lost by being underdressed. They must, of course, be cut off the meat before it is dressed. The place where the tendons begin and the ribs end is shown by a line of white gristle. Veal, Tendons of (a la Provençale). — Take the tendons of a breast of veal, and cut them in pieces two inches square. Pour four ounces of salad oil into a good-sized saucepan, andadd two moderate- sized onions finely minced, a clove of garlic, a bay-leaf, a sprig of thyme, and a little pepper and salt. Put the pan on a slow fire, and place lighted embers on the lid that the cooking process may be carried oii above as well as below. Stir the preparation frequently, and let it simmer gently till the gristles are tender. Pour in half a pint of stock, boil for five minutes, and without skimming the fat from the gravy. Serve the tendons in a dish with the gravy poured over them. Veal, Tendons of, Curried. — Take the tendons from one or two breasts of veal, being careful in doing so not to spoil the joint for stewing or roasting. Put them into a deep stewpan with two carrots, two onions (each stuck with a clove), a strip of lemon-rind, a bayleaf, a bunch of parsley, and a sprig of thyme. Pour over them a pint of good stock, and let them simmer gently till tender. Take them up carefully with a skimmer, pull out any hard parts that may remain, and press them between two dishes till cold. Strain the liquor in which they were stewed, and when it is cool free it from fat. Slice two onions, and fry them in butter with a finely-minced apple. Stir these in a saucepan over the fire till they are soft, rub them through a sieve, and mix with the pulp a dessert-spoonful of curry paste, a tea-spoonful of curry powder, and a dessert-spoonful of ground rice. Add the stock gradually, and stir the sauce over the fire till it boils. Cut the tendons into rounds, squares, or diamonds half an inch thick, and about an inch and a half across. Put them into the curry sauce, and let them remain until they are heated through. Dish them alternately with fried rashers of bacon in a circle on a hot dish, and pour the curry sauce over and round them. Send rice boiled for curry to table on a separate dish. Time, fourhours to simmer the tendons. Probable cost, uncertain, the tendons being sold with the of veal. Veal Tendons, Fried.— Stew the tendons in the usual way, and place them between two dishes till cold. Cut them into slices half an inch thick. Brush them over with beaten egg, dip them into bread-crumbs, and fry them over a slow fire of a pale brown. Serve very hot. Take half a pint of the sauce in whieli they were stewed, stir into it two table-spoonfuls VEA ( 1066 ) VEA