Veal

Appears in

Modern Cookery for Private Families

Modern Cookery for Private Families

Published 1845

About

No.

1. Loin, Best End.

2. Loin, Chump End.

3. Fillet.

4. Hind Knuckle.

5. Fore Knuckle.

6. Neck, Best End.

7. Neck, Scrag End.

8. Blade Bone.

9. Breast, Best End.

10. Breast, Brisket End.

In season all the year, but scarce and expensive in mid-winter, and very early spring.

'Brilliant app for foodies'

'Spotify of cookbooks'

In this section

To Take the Hair from a Calf’s Head with the Skin on

Boiled Calf’s Head

Calf’s Head, the Warder’s Way

Prepared Calf’s Head

Burlington Whimsey

Cutlets of Calf’s Head

Hashed Calf’s Head (Remove)

Cheap Hash of Calf’s Head

To Dress Cold Calf’s Head or Veal a la Mâitre D’hotel (Good)

Calf’s Head Brawn

To Roast a Fillet of Veal

Fillet of Veal, au Bechamel, with Oysters

Boiled Fillet of Veal

Roast Loin of Veal

Boiled Loin of Veal

Stewed Loin of Veal

Boiled Breast of Veal

To Roast a Breast of Veal

To Bone a Shoulder of Veal, Mutton, or Lamb

Stewed Shoulder of Veal

Roast Neck of Veal

Neck of Veal a la Créme

Knuckle of Veal en Ragout

Boiled Knuckle of Veal

Knuckle of Veal with Rice

Small Pain de Veau, or, Veal Cake

Bordyke Veal Cake

Fricandeau of Veal (Entrée)

Spring-Stew of Veal

Plain Veal Cutlets

Veal Cutlets a l’Indienne, or Indian Fashion (Entrée)

Veal Cutlets, or Collops, a la Française (Entrée)

Scotch Collops (Entrée)

Veal Cutlets a la Mode de Londres, or, London Fashion (Entrée)

Sweetbreads Simply Dressed (Entrée)

Sweetbread Cutlets (Entrée)

Stewed Calf’s Feet

Calf’s Liver Stoved, or Stewed

To Roast Calf’s Liver

Blanquette of Veal or Lamb, with Mushrooms (Entrée)

Minced Veal and Oysters

Veal-Sydney (Good)

Fricasseed Veal

Small Entrées of Sweetbreads, Calf’s Brains and Ears, &c. &c

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