The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

* * * TENDONS OF VEAL. This is a very fine and nutritious dish; cut from the bones of a breast of veal the tendons which are round the front, trim and blanch them, put them with slices of smoked beef into a stewpan with some shavings of veal, a few herbs, a little sliced lemon, two or three onions, and a little broth; they must simmer for seven or eight hours; when done, thicken the gravy and add white wine and mushrooms and egg-balls; a few peas with the tendons will be found excellent, a piece of mint and a little white sugar will then be requisite. * * * * * FRICANDEAU OF VEAL. Take a piece from the shoulder, about three to four pounds, trim it and form it into a well shaped even piece, the surface of which should be quite smooth; _piqué_ it thickly, put it into a stewpan with a couple of onions, a carrot sliced, sweet herbs, two or three bay leaves, a large piece of _chorissa_ or a slice of the root of a tongue smoked, a little whole pepper and salt; cover it with a gravy made from the trimmings of the veal, and stew till extremely tender, which can be proved by probing it with a fine skewer, then reduce part of the gravy to a glaze, glaze the meat with it and serve on a _pureé_ of vegetables. * * * * * COLLARED VEAL. Remove the bones, gristle, &c., from a nice piece of veal, the breast is the best part for the purpose; season the meat well with chopped herbs, mace, pepper, and salt, then lay between the veal slices of smoked tongue variegated with beetroot, chopped parsley, and hard yolks of eggs, roll it up tightly in a cloth, simmer for some hours till tender; when done, it should have a weight laid on it to press out the liquor. * * * * * CURRIED VEAL. Cut a breast of veal into pieces, fry lightly with a chopped onion, then rub the veal over with