the breast, cut the meat into neat pieces, rather long than broad, and brown them in fresh butter. Drain off the fat, and stew them in the gravy, with a bunch of sweet herbs, a piece of lemon peel, a few cloves, a blade of mace, two onions, white pepper, salt, and a little allspice. Simmer slowly, keeping it covered close. When done, take out the meat, skim off the fat, strain and thicken the gravy, add the juice of a lemon and a glass of white wine, and pour it hot over the veal, holding back the sediment. Breast and neck of veal may be stewed in water, or weak broth, without forcemeat. Veal is sometimes stewed with green peas, chopped lettuce, and young onions.—Lamb may be dressed this way, and served with cucumber sauce.—Rabbit the same, with white onion sauce. To Collar—Bone it, take off the skin, and beat the meat with a rolling pin; season it with pepper, salt, pounded mace, and a mixture of herbs, chopped very fine, then lay on thick slices of ham or 2 calves' tongues, boiled and skinned; bind it up in a cloth, and fasten it well with tape. Simmer it in enough water to cover it, over a slow fire, till quite tender, which will be about three hours and a half; then put it under a weight till cold. You may put in, in different parts, pigs' and calves' feet boiled and taken from the bones; also yolk of hard-boiled egg, grated ham, chopped parsley, and slices of beet root. Collared Veal to be eaten Hot—Spread a forcemeat over the breast (boned), then roll, bind it up tight, and stew it in water or weak broth. Serve it in good veal gravy, or on fricasseed mushrooms, and artichoke bottoms. This is sometimes roasted.
Cut long thin slices and beat them, lay on each one a very thin slice of bacon, and then a layer of highly seasoned forcemeat, in which there is a little eschalot. Roll them tight the size of two fingers 3 inches long; fasten them with a skewer, rub egg over, and either fry them of a light brown, or stew them, slowly, in gravy. Add a wine-glassful of white wine, and a little lemon juice.—If you do not choose the bacon, put only forcemeat strongly flavoured with ham; or grate ham thickly over the slices. Garnish with fried balls and pickled mushrooms.
