cut it in chops, or dress it whole. Stew it in good brown gravy, and when nearly done, add a pint of green peas, a large cucumber pared and sliced, a blanched lettuce quartered, pepper, salt, a very little cayenne, and boiling water, or broth, to cover the stew. Simmer it till the vegetables are done, put the meat in a hash dish, and pour the stew over. Forcemeat balls to garnish, if you choose.
Veal Cutlets à la Maintenon.
See Mutton Steaks à la Maintenon; or cook them without paper as follows: first flatten, and then season them with mixed spices, dipped in egg first, then in bread-crumbs mixed with powdered sweet herbs, grated nutmeg, and lemon peel. Broil them over a quick, clear fire, and serve directly they are done, with good gravy well flavoured with different sauces; or catsup in melted butter, or mushroom sauce. Garnish with lemon and curled parsley. They may be dressed in the Dutch oven, moistened, from time to time, with melted butter. The fat should be first pared off pretty closely. Serve pickles.
Calf's Heart.
Stuff it with a rich forcemeat, put the caul, or a well buttered paper over, and roast it an hour. Pour a sauce of melted butter and catsup over it.—Or: stuff, and brown it in a stew-pan, with a little butter, or a slice of bacon under it; put in enough broth or water to make a very little gravy, and let it simmer gently till done; take out the bacon, simmer and thicken the gravy, and pour it over the heart. Sweet sauce, or currant jelly.—Sheep's hearts are very nice, in the same way; a wine-glassful of catsup, or of Port wine, in the gravy.
Calf's Pluck.
Parboil half the liver and lights, and mince them. Stuff the heart with forcemeat, cover with the caul, or a buttered paper, or, instead of either, lay some slices of bacon on, and bake it. Simmer the mince of the liver in gravy or broth, add salt, pepper, chopped parsley, the juice of a lemon and catsup: fry the rest of the liver in slices, with parsley.
