* * * * *
KNUCKLE OF VEAL.
Boil a half pint of pearl barley in salt and water till quite tender,
drain the water from it and stir in a piece of butter, put it in a deep
dish; have the knuckle nicely boiled in milk and water, and lay it on
the barley, pour some parsley and butter over it.
* * * * *
BAKED FILLET OF VEAL.
Take the bone out of the fillet, wrap the flap around and sew it, make a
forcemeat of bread crumbs, the fat of bacon, a little onion chopped,
parsley, pepper, salt, and a nutmeg pounded, wet it with the yelks of
eggs, fill the place from which the bone was taken, make holes around it
with a knife and fill them also, and lard the top; put it in a Dutch
oven with a pint of water, bake it sufficiently, thicken the gravy with
butter and brown flour, add a gill of wine and one of mushroom catsup,
and serve it garnished with forcemeat balls fried.
* * * * *
SCOTCH COLLOPS OF VEAL.
They may be made of the nice part of the rack, or cut from the fillet,
rub a little salt and pepper on them, and fry them a light brown; have a
rich gravy seasoned with wine, and any kind of catsup you choose, with a
few cloves of garlic, and some pounded mace, thicken it, put the collops
in and stew them a short time, take them out, strain the gravy over, and
garnish with bunches of parsley fried crisp, and thin slices of middling
of bacon, curled around a skewer and boiled.
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