_Veal_, breast of, 47
rolled breast, 48
broth, 259
very nourishing, 249
collops, 45
collops of cold, 45
fricandeau, 54
gravy, 104
knuckle, 43
leg, 43
neck, 47
olives, 55
patties, 54
, potted, _at bottom_, 46
, to pot, with ham, 47
sausages, 56
shoulder, 48
_Vegetables_, 128 to 131
, to boil them green, 131
soup, 98
, another, 98
_Venison_, to keep, 23
, to dress, 23
hashed, 27
haunch, neck, &c., 25
, stewed shoulder, 25
, to prepare for pasty, 25
pasty, 26
, crust for, 141
, an imitation of venison pasty, 27
to make a pasty of beef or mutton, to eat as well as venison, 24
_Verder_, or milk punch, 246
_Vinegar_, camp, 112
gooseberry, 116
raspberry, 240
shalot, 112
sugar, 115
wine, 116
_Vingaret_, for cold fowl or meat, 107