311. Breast of Veal stuffed and stewed.—Take about eight pounds of the breast of veal, put your knife about half an inch under the skin, and open it about three parts of its width all the way down, then prepare some veal stuffing, and lay it in the opening you have made about one inch in thickness, sew it up, and proceed as receipt for shoulder.
Should half the size of either the above dishes be required, use but half the vegetables in proportion, and stew half an hour less.
The Chump, Small Shoulder, or pieces of the fillet may be dressed in the same way, but must be larded, like the neck.
All the above joints may be stewed in the same way, with less vegetables, and served with sauces (Nos. 131, 135); the gravy in which they are stewed will always be useful in the kitchen, or may be reduced and served with the joint.
312. Shoulder of Veal stuffed and stewed.—This is a very awkward joint to carve to advantage, and equally so to cook; by the following plan, it goes further than any other way.
Take the joint and lay it with the skin-side downwards, with a sharp thin knife carefully detach the meat from the blade-bone, then hold the shoulder edgewise and detach the meat from the other side of the bone, being careful not to make a hole in the skin; then cut the bone from the knuckle and take it out; you may at first be rather awkward about it, but after once or twice trying, it will become easy; you may also take out the other bone, but I prefer it in, as it keeps the shape better: then lard the lean part like the neck in (No. 304); mix some salt and a little mixed spice together, with which rub the meat from whence the bone has been cut, stuff with veal stuffing, or sausage-meat, or suet pudding; braise, garnish, and serve as (No. 289). This being the toughest part of the veal, it should be tried before taking up, to see if it is properly done, by thrusting a larding-needle in it; if it goes in easily it is done. This joint is excellent cold, and should be carved in thin slices crosswise.
313. Calf’s Head.—Choose one thick and fat, but not too large; soak for ten minutes in lukewarm water, then well powder with rosin, have plenty of scalding water ready, dip in the head, holding it by the ear, scrape the hair off with the back of a knife, which will come off easily if properly scraped, without scratching the cheek; when perfectly clean, take the eyes out, saw it in two lengthwise through the skull, without spoiling the brain, which take carefully out, and put to disgorge for a few hours in lukewarm water; pull the tongue out, break the jawbone, and remove the part which contains the teeth, put the head into plenty of water to disgorge for one hour; make the following stock, and boil for about two hours and a half, and it will be ready to serve.
The stock is made by putting into a braising-pan two carrots, three onions, a quarter of a pound of butter, six cloves, a bouquet of parsley, thyme, and bay-leaves, set it on the fire for about twenty minutes, keep stirring it round, then add a pint of water, and when warm mix a quarter of a pound of flour, add a gallon of water, one lemon in slices, and a quarter of a pound of salt, then lay the head in; take care it is well covered, or the part exposed will turn dark: simmer gently till tender.