Veal A-la-Mode
Remove the bone from a fillet of veal, and make a large quantity of forcemeat or stuffing of grated bread-crumbs; beef-suet or veal-suet minced fine, the grated yellow rind and juice of a ripe lemon or orange, or some chopped mushrooms that have been previously stewed, some grated yolk of hard-boiled eggs, and some sweet marjoram. Press in the stuffing, till the hole left by the bone is well filled; and also, put stuffing between the flap and the side of the meat, before you skewer the flap. Have ready some lardons or slips of cold ham, or tongue, and with a larding pin draw them all through the surface of the veal. Or else, make deep cuts or incisions throughout the meat, and press down into each a small thin square bit of bacon-fat, seasoning every one with a little of the stuffing. Lay the veal in a deep baking-pan, or iron bake-oven. Surround it with nice lard, and bake it till thoroughly done all through. Then take it out, skim the gravy, and transfer it to a small sauce-pan. Stir in a dessert-spoonful of flour; add a glass of white wine to the gravy, and give it one boil up. Send it to table in a sauce-tureen, accompanying the veal.