Cassell's dictionary of cookery

to taint. The pipe which runs along the chine of the loin and the kernels from the fat should be removed as soon as possible. ■ The skirt of the breast, too, should be taken ofl:', and the inside wiped and dredged with flour. The part of the leg which becomes most quickly tainted is that where the udder lies. The skewer should therefore be removed, and that portion examined every day. If there is any indication that veal is likely to become tainted, it should be plunged into boiling water, boiled quickly for ten minutes, then dried thoroughly, hung in a cool larder, and dressed as soon as possible. Veal Tongue, To Preserve.— Trim the tongue, and put it into boiling water for a quarter of an hour. Drain and dry it, take off the skin, and rub thoroughly with salt which has been mixed with a small proportion of saltpetre and a few savoury herbs chopped small. Put it into an earthen jar, sprinkle a handful of chopped herbs upon it, and lay a weight upon it to keep it under the brine. Keep it in a cool, well-ventilated place, and turn and rub it every day for ten days. Drain and dry it, put it in a large polony-skin properly cleansed, and tie it securely at both ends. If it is to be smoked, hang it over a small fire of juniper wood, upon which aromatic herbs are occasionallj' thrown. Veal, Vol-au-Vent of.— Make a vol-auvent case the size and shape of the dish in which it is to be served, and bake in a brisk oven {sec Vol-au-Vent). When done, take out the lid, scrape out the soft pastry, and put it in the oven for a few minutes to dry. Fill carefully with a hot savoury ragout prepared as follows : — Cut some lean veal into thin slices the size of haK-a-crown. Beat these w4th a cutlet-bat, and fry them till they are lightly browned. Cover with rich brown thick gravy highly flavoured {see Veal, Gravy for), put with them a few fried forcemeat balls, and serve the vol-au-vent on a napkin. Small volau-vents may be filled with the savoury preparation recommended for veal patties. Veal, Wholesomeness of.— "Veal," says Dr. Graham, looking at the subject from the medical point of view, " is usually considered not at all of a heating nature, and is therefore allowed, perhaps generally by the profession, to patients convalescent from an attack of fever, and to those who have a disposition to bleeding from the lungs or elsewhere, especially with the addition of some acid ; but it is, in my opinion, so verj^ indigestible an article, and has uniformly so strong a tendency to irritate *he stomach and intestines, that I wholly proscribe its use wherever persons are not strong and healthy. In aU stomach complaints it is peculiarly injurious. The flesh of calves which have been robbed of their blood by repeated bleedings, or reared by the hand with milk adulterated with chalk, and confinement in small dark places so as to prevent motion, is unusually depraved." Veal with Cucumbers.— Roast a neck or a loin of veal, or any veal that is left. The leg part is tough and dry, as every one must know. When cold, cut it into scallops, and put it into the sauce blanquette. Take six fine VEG ( 1067 ) VEG