VEAL. 239 



and the shoulder, are generally roasted. The leg and breast 

 are stuffed and roasted. The breast is also frequently 

 roasted, with bits of thin slices of sweet salt-pork skewered 

 to it. 



Braising is a nice process for many pieces of veal. Brais- 

 ing is merely stewing slowly in a little broth or water, not 

 enough to cover the meat, adding high seasonings, and keep- 

 ing the stewpan closely covered. Skewers may be laid in 

 the bottom of the stewpan, to prevent the meat from stick- 

 ing. 



FORCEMEAT FOR A FILLET. 



After the knuckle is sawed off) and the bone taken out of 

 the centre of the fillet, fill the space left with the following 

 stuffing: Chop up half a pound of salt pork very fine, mix 

 with it the same quantity of grated bread-crumbs, one quar- 

 ter of a nutmeg, two blades of pounded mace, one teaspoonful 

 of sweet-marjoram, the same of summer-savory, a little white 

 pepper, and bind the whole together with three eggs. 



Just before the fillet is sent to the table, put into half a gill 

 of boiling-hot water the strained juice of a lemon, and three 

 table-spoonfuls of Harvey's sauce, and rjour it over the meat. 

 You may fry some of the stuffing in small balls, and garnish 

 the dish alternately with lemon sliced, and the balls nicely 

 browned in butter. 



A large fillet, weighing fourteen or fifteen pounds, will 

 take three hours roasting, a smaller one, two. Baste it with 

 butter, and have a pint of water in the dripping-pan for the 

 gravy, which thicken with a little flour dredged in lightly, 

 and add a gill of wine and Harvey's sauce mixed together. 

 Serve the made gravy in a boat. 



CALF'S HEAD AND FEET. 

 Wash them well in lukewarm water, sprinkle pounded 



