Cut some thick slices of Veal, and lard them with small Lardons, season’d with a little minced Chives and Parlsey, Salt, Pepper and Spices of all sorts; then having laid some Bards of Bacon into a stewpan, place your slices of Veal upon them; the fire ought to be very moderate at first, just to keep the meat sweating; but when it has been kept so a little while, increase the fire to brown it on both sides, then put in a little flour, and when that is brown likewise, moisten the whole with good broth, and stew it softly; when it is enough take off the fat, bind it with the Yolks of two or three Eggs beaten up in Verjuice, place it in a dish and serve it.
To dress a Loin of Veal a la Braise
Parboil your Loin of Veal, and lard it with large lardoons, season’d as in the last Receipt. Garnish the bottom of an oval saucepan with slices of Bacon and Veal, season’d with Salt, Pepper, Sweet Herbs and Spices, minced Parsley, slices of Onions, Carrots, Parsnips and Lemon; then lay in your Loin of Veal, the kidney side uppermost, season it over as under, cover it in like manner with slices of Veal and Bacon; so having cover’d your saucepan very close, stew it with fire over and under it. When it is enough, drain it well, then lay it in a dish, pour upon it a Ragoo of Veal-Sweetbreads, Cocks-combs, Mushrooms, Morils and Truffles, or of Cucumbers, or of Lettuce; so serve it for the first course.
A breast of Veal is dress’d and serv’d in the same manner.
To marinate a quarter, or a Loin of Veal
Having parboil’d and larded it as above, lay it into a large deep dish, put to it a sufficient quantity of Vinegar, together with Salt, Pepper, some slices of Lemon and Onion, Bayleaves and whole Chives and let it marinate in it three or four hours; then put on a spit, bard it with slices of a Ham and Bards of Bacon, wrap it round with paper, and lay it down to the fire; put in to the dripping-pan a pound of Butter together with the Pickle in which you marinated the Veal, and baste it with it from time to time as it is roasting; when it is enough, take off the paper and slices of Bacon, brown it well with a brisk fire; so serve it with some essence of Ham under it, and garnished with fry’d Veal-Cutlets.
To make a Fricassee of Veal
Take the lean end of a Loin of Veal roasted and cold; cut it in little slices. Put some Butter into a saucepan and set it over a stove; when it is melted, put in a pinch of flour, some minc’d Chives and Parsley; keep this moving over the fire a minute or two then put in the Veal; season it with Salt and Pepper, give it two or three turns over the stove, moisten it with a little Broth, and let it boil a little; then bind it with the Yolks of three or four Eggs beaten up in Cream with a little shred Parsley amongst it; keep moving it over the fire till it is thicken’d then serve it. Sometimes we make the thickening with Verjuice instead of Cream.
Boil the Venison and take it up, make a sweet paste of a brown loaf, grated small, an Orange Peel minc’d very small, two pounds of Sugar, a pint of White Wine; season it with Nutmeg and Salt, and mix all together with your hand, and lap it about your Venison; bake it an hour, then serve it with a little white or Rhenish Wine, boil’d up with spice and Sugar; and sugar over it.
To dress Venison a la Royale in Blood
Lard it with big lardoons, season’d with Salt, Pepper, Nutmeg and pounded Cloves; then lay it a marinating three or four hours in White Wine, Verjuice, Salt, a bunch of Sweet Herbs some slices of Green Lemon, and three or four Bayleaves. Roast it at a slack fire; while it is roasting baste it with its own pickle; and when it is roasted, lay it into its own Dripping, bind the sauce with a good Cullis, and just before you serve it, put in some Capers, Vinegar, Verjuice, or Juice of Lemon, and white Pepper.
We likewise roast Venison without marinating it; and in this Café we lard it with very small lardoons, wrap it up in paper, and when it is roasted, serve it with a sauce made of some good cullis, some essence of a Ham, Capers, Anchovies, Salt, pepper and a drop of Vinegar; or else with a Sweet Sauce as follows. Take some Sugar, a little Salt, three or four whole Cloves, some Cinnamon and a few slices of Green Lemon; boil all this in a glass of Vinegar, and serve it under your Venison.
To dress Venison in Ragoo
Lard a piece of Venison with large lardoons, season’s with Salt and Pepper; toss it up in a saucepan with melted Bacon; then set it to stew in good Broth or boiling water, and two glasses of White Wine, the whole season’d with Salt, Nutmeg, a bunch of Sweet Herbs, three or four Bayleaves and some slices of lemon. It requires generally three or four hours stewing, but sometimes less, according as it is more or less tender. When it is done enough, bind the sauce with a good Cullis, and just before you serve, add some Capers and squeeze in the juice of a Lemon.
