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Classic
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VEAL.
Directions for the pieces in the different quarters of veal, .... 34
Veal cutlets from the fillet or leg, ............................ 34
Veal chops, ..................................................... 35
Veal cutlets, ................................................... 35
Knuckle of veal, ................................................ 36
Baked fillet of veal, ........................................... 36
Scotch collops of veal, ......................................... 36
Veal olives, .................................................... 37
Ragout of a breast of veal, ..................................... 37
Fricando of veal, ............................................... 37
To make a pie of sweet-breads and oysters, ...................... 38
Mock turtle of calf's head, ..................................... 38
To grill a calf's head, ......................................... 39
To collar a calf's head, ........................................ 40
Calf's heart, a nice dish, ...................................... 40
Calf's feet fricassee, .......................................... 41
To fry calf's feet, ............................................. 41
To prepare rennet, .............................................. 41
To hash a calf's head, .......................................... 42
To bake a calf's head, .......................................... 42
To stuff and roast calf's liver, ................................ 43
To broil calf's liver, .......................................... 43
Directions for cleaning calf's head and feet, ................... 43
LAMB.
To roast the fore-quarter........................................ 44
Baked lamb, ..................................................... 44
Fried lamb, ..................................................... 44
To dress lamb's head and feet, .................................. 44
MUTTON.
Boiled leg of mutton, ........................................... 45
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Classic
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