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1
1036
Enquire within upon everything
·
Robert Kemp Philp
402
1049.
A
Loin.
A
loin
is
the
best
part
of
the
calf,
and
will
take
about
three
hours
roasting.
Paper
the
kidney
fat,
and
the
back:
some
cooks
send
it
up
on
a
toast,
which
is
eaten
with
the
kidney
and
the
fat
of
this
part,
which
is
more
delicate
than
any
marrow,
&c.
If
there
is
more
of
it
than
you
think
will
be
eaten
with
the
veal,
before
you
roast
it
cut
it
out,
it
will
make
an
excellent
suet
pudding:
take
care
to
have
your
fire
long
enough
to
brown
the
ends.
1050.
A
Shoulder
of
Veal
A
shoulder
of
veal,
from
three
hours
to
three
hours
and
a
half:
stuff
it
with
the
forcemeat
ordered
for
the
fillet
of
veal,
in
the
under
side.
1051.
Neck
Neck,
best
end,
will
take
two
hours.
The
scrag
part
is
best
made
into
a
pie
or
broth.
Breast,
from
an
hour
and
a
half
to
two
hours.
Let
the
caul
remain
till
it
is
almost
done,
then
take
it
off
to
brown
the
meat;
baste,
flour,
and
froth
it.
1052.
Veal
Sweetbread.
Trim
a
fine
sweetbread--it
cannot
be
too
fresh;
parboil
it
for
five
minutes,
and
throw
it
into
a
basin
of
cold
water;
roast
it
plain,
or
beat
up
the
yolk
of
an
egg,
and
prepare
some
fine
bread-crumbs.
Or
when
the
sweetbread
is
cold,
dry
it
thoroughly
in
a
cloth,
run
a
lark
spit
or
a
skewer
through
it,
and
tie
it
on
the
ordinary
spit;
egg
it
with
a
paste
brush,
powder
it
well
with
bread-crumbs,
and
roast
it.
For
sauce,
put
fried
bread-crumbs
round
it,
and
melted
butter
with
a
little
mushroom
ketchup
and
lemon
juice,
or
serve
on
buttered
toast,
garnished
with
egg
sauce,
or
with
gravy.
Marker
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White-out
Fine white-out
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Hand
Scalpel
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Sieve
Purify
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