veal

Strain the liquid from the veal and bones and remove the fat.

Veal may be baked in this manner with potatoes or a pudding.

Veal suet may be used as a substitute for that of beef; also veal-dripping.

A breast of veal will require about three hours and a half to roast.

A shoulder of veal may be stuffed and roasted in a similar manner.

When done, take off the ham, and lay it round the veal in a dish.

Serve them up in the dish with the veal, laying the slices of ham upon them.

Cut a neck of veal into thin steaks, and beat them to make them tender.

Pound the veal also in a mortar, adding butter to it by degrees.

To a pound of the lean of a leg of veal, allow a pound of beef suet.