Kidney end of loin of veal
- Roast the kidney end of a loin of veal.
- Add to the gravy which has fallen from it a little butter, flour and stock, also a few mushrooms.
Fillet of veal dishes
- Stuff and roast the fillet whole.
- Boil the fillet and serve with white sauce and button mushrooms.
- Serve with “Fines Herbes” Sauce (see Sauces for Fish).
- For 'blanquette' on the second day, slice the fillet and serve with Béchamel sauce (see 'Blanquette de Veau').
Noix de Veau (braised)
- Cut the larger 'nut' (Noix de Veau) into 4 pieces.
- Lard and braise like Fillet of Beef No. 1, omitting jardinière vegetables.
- Serve with Tomato Sauce (see Sauces for Meat), or with braised button onions and its own gravy, or with brown mushrooms.
Braised button onions preparation
- If using onions, do not cut them too close at the crown or they will divide and tear.
- Blanch the onions, then skin them, and blanch again.
- Fry the onions in butter.
- Serve with Half-glaze sauce.
Smaller 'nut' (veal cutlets/scallops/frittura)
- Use the smaller 'nut' for veal cutlets or 'scallops', not bread-crumbed but with truffles.
- Alternatively, beat the smaller 'nut' out to a flat oval shape, egg and bread-crumb, and serve as a 'frittura', sent up very dry, with half a lemon squeezed over them.
Veal olives
- Use the other part of the fillet for 'veal olives', cut in 5 long slices.
- Roll up the slices and stuff with forcemeat and a few sultanas.
- Serve all in Demi-Glace Sauce (see Sauces for Meat).
Forcemeat or quenelles
- Use the fourth part of the fillet for forcemeat.
- Alternatively, make quenelles of both part 3 and 4.
Leg of veal
- Use the shin or knuckle for soups.
- Boil the part next to the knuckle for servants’ hall dinner, served with parsley and butter.
- Alternatively, boil the leg and smother in onions.
Semolina soup
- Use the water in which the knuckle is boiled to make Semolina soup (see Soups).
How to Use various Joints of Veal. (Cataldi.)
The kidney end of a loin of veal roasted is the best joint of veal, even better than the leg roasted: add to the gravy which has fallen from it a little butter, flour and stock, also a few mushrooms.
The fillet makes many dishes; it may be stuffed and roasted whole, or boiled and served with white sauce and button mushrooms—this is a Lancashire dish—or with “Fines Herbes” Sauce. See Sauces for Fish.
Second day it is sliced for “ blanquette ” with Béchamel sauce. See “ Blanquette de Veau.”
Or you can cook it in 4 pieces: (1) the larger “ nut,” “ Noix de Veau,” larded and braised like Fillet of Beef No. 1, but omitting jardinière vegetables, and served with Tomato Sauce (see Sauces for Meat), or with braised button onions and its own gravy or with brown mushrooms.
If you use onions do not cut them too close at the crown or they will divide and tear; blanch them, then skin them, and blanch again and fry in butter. Serve with Half-glaze sauce.
(2) The smaller “ nut ” makes veal cutlets or rather “ scallops,” not bread-crumbed but with truffles; or beaten out a flat oval shape, egged and bread-crumbed and served as a “frittura,” sent up very dry, and with half a lemon squeezed over them.
(3) The other part of the fillet makes “ veal olives,” cut in 5 long slices, rolled up and stuffed with forcemeat, and a few sultanas, all served in Demi-Glace Sauce (see Sauces for Meat).
(4) Makes forcemeat. Or make quenelles of both 3 and 4.
Leg of veal, a most useful joint. The shin or knuckle for soups; the part next to it boiled for servants’ hall dinner, served with parsley and butter. It is also excellent boiled and smothered in onions.
The water in which the knuckle is boiled makes Semolina soup (see Soups).