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235
The Private Papers of Henry Ryecroft
·
George Gissing
196
In
the
case
of
veal,
we
demand
"stuffing."
Yes,
for
veal
is
a
somewhat
insipid
meat,
and
by
experience
we
have
discovered
the
best
method
of
throwing
into
relief
such
inherent
goodness
as
it
has.
The
stuffing
does
not
disguise,
nor
seek
to
disguise;
it
accentuates.
Good
veal
stuffing--reflect!--is
in
itself
a
triumph
of
culinary
instinct;
so
bland
it
is,
and
yet
so
powerful
upon
the
gastric
juices.
Did
I
call
veal
insipid?
I
must
add
that
it
is
only
so
in
comparison
with
English
beef
and
mutton.
When
I
think
of
the
"brown"
on
the
edge
of
a
really
fine
cut
of
veal--!
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