The Art of Cookery Part 6

CUT off the scragg and the under chine bone, then lay a light forcemeat on the top of the veal about half the way, and wash it with whites of eggs with a paste brush, and work a sprig or any other device as fancy directs, with pickle cuc.u.mber, ham, breast of fowl, omlets of eggs white and yellow, boiled carrots, and some capers. Put the veal into a stewpan, add a little stock, and stew it gently till tender, taking care the ornament is not disturbed. When it is to be served up glaize the plain part, and put under a cullis sauce with asparagus or peas.

N. B. In the same manner may be done heart sweetbreads.

_Neck of Veal larded._

TAKE off the under bone of a neck of veal, leave only a part of the long bones on; trim it neat, lard it, and roast it gently with a veal caul over. Ten minutes before it is done take off the caul, and let the veal be of a very light colour. When it is to be served up glaize it, and put under some sorrel sauce, celery heads, or asparagus tops.

_Veal Cutlets larded._

CUT the best end of a neck of veal into chops, leaving only a part of the long bone; then lard, blanch, and braise them; and when they are to be served up, drain, dry, glaize, and place them round each other in a dish, and put green truffle sauce, or white mushroom sauce, in the center.

_Loin of Veal a la Cream._

TAKE the best end of a loin of veal, joint it, and cut a little of the suet from the kidney; cause it to lay flat, and then make an incision in the center of the top part about three inches deep and six inches long.

Take the piece out, chop it, add to it the suet or beef marrow, parsley, thyme, green truffles, mushrooms, eschallots, lemon peel, chopped very fine, and season it with pepper and salt, and a little beaten spice. Put all together into a marble mortar, add the yolks of two eggs, and a little french bread soaked in cream; then pound the ingredients well, and fill the cavity with the forcemeat, and cover it with a piece of veal caul; after which tie it down close and cover the whole with a large piece of caul, roast it gently, and when it is to be served up, take off the large piece of caul, let it colour a little, glaize it lightly, and put under it a benshamelle or a ragout of sweetbreads, &c.

N. B. In the same manner may be done a fillet of veal instead of plain stuffing.

_Veal Tendrons (brown or white)._

TAKE a breast of white veal, cut off the under bone and the top skin; then cut it into three long slips, and the slips again into pieces of two inches thick; blanch and put them into a stewpan, then add a little water, bards of bacon, and slices of lemon. Braise them till tender, drain them dry, and serve them up with green truffle sauce, or celery, asparagus, or peas. The sauce to be served over the veal.

_Celery Sauce, (white), for Veal, Chickens, Turkies, &c._

CUT celery heads three inches long, trim them, wash and blanch them, drain them dry, add a little stock, boil them till nearly done, and the liquor almost reduced; then put to them some benshamelle, and, if approved, five minutes before the sauce is put over the meat or poultry, add a leason of two yolks of eggs and cream.

_Celery Sauce, (brown,) for Pullets, &c._

DRESS celery heads as above, but instead of benshamelle add a good cullis only.

N. B. The above sauces may be served up in dishes with fried bread round the celery heads, as an entree of itself.

_Veal Cutlets au natural._

CUT the best end of a neck of veal into chops, trim off the bone, pa.s.s the steaks with a bit of fresh b.u.t.ter, chopped parsley, thyme, and eschallots, and season with pepper, salt, and lemon juice. When nearly done, lay them on a dish with the liquor; and when cool, egg, breadcrumb, and broil them gently. Serve them up placed round each other, with a sauce in the center made with cullis, a little ketchup, lemon pickle, and artichoke bottoms cut into pieces.

_Veal Collops (brown)._

CUT veal cutlets (taken from the fillet) into small thin pieces, and fry them in a little boiling lard till of a light brown colour. Drain them dry, put them into a stewpan, add cullis, stewed mushrooms, some blanched truffles, morells, pieces of artichoke bottoms, some slices of throat sweetbreads, and egg b.a.l.l.s. Let them simmer over a slow fire till tender, season to the palate, and serve them up with rashers of broiled bacon round them.

_Veal Collops (white)._

CUT the collops as for brown, but instead of frying, put them into a stewpan with a bit of fresh b.u.t.ter, a little lemon juice, and a blade of mace. Simmer them till nearly done, then strain the liquor to some benshamelle, and add the collops with some slices of throat sweetbreads, some c.o.c.ks combs blanched, egg b.a.l.l.s, pieces of artichoke bottoms, and stewed white mushrooms. Let them stew gently, season to the palate with salt, and make the sauce of a sufficient thickness to adhere to the ingredients.

N. B. Five minutes before the collops are to be served up a leason may be added of eggs and cream.

_Fricando Veal._

CUT off a long or round piece of veal from the leg, beat it flat with a chopper, and make an incision in the under part. Put into it a little light forcemeat, sew it up, lard the top part with pieces of fat bacon very neat, blanch it, put it into a stewpan with a little stock, and cover it close; then let it stew till very tender, and the liquor nearly reduced. When it is to be served up glaize the larding, and put stewed sorrel under.

N. B. The forcemeat, if not approved, may be omitted; and instead of only one piece of veal, three or four small pieces may be served on a dish.

_Sorrel Sauce._

WASH clean, squeeze and chop fine, plenty of sorrel, and put it into a stewpan with a bit of fresh b.u.t.ter; stew it till the liquor is almost reduced, and then add a little strong cullis. Let the sauce be of a good thickness.

_Veal Olives._

CUT thin bards of fat bacon of six inches long and four broad, lay upon them very thin slices of veal of the same dimensions, wash the veal with yolk of egg, and put upon it some light forcemeat. Then roll them up, run a lark spit through sideway of each olive, tie a string over them to prevent their falling off, trim each end with a sharp knife, roast them gently, and froth and serve them up with a cullis sauce under

_Breast of Veal with Oysters._

CUT off the under bone of a breast of white veal, and the skin from the top; then blanch and braise it, or roast it gently till very tender with a veal caul over. When it is to be served up take off the caul, glaize the top of the breast, and put round it white oyster sauce. (See receipt for _Oyster Sauce_.)

_Lamb's Head minced._

CHOP the head in halves, and blanch it with the liver, heart, and lights. Then chop the heart, &c. and add to them a little parsley chopped very fine, a small quant.i.ty of shredded lemon peel, and some cullis; then stew it gently till done, and season to the palate. Wash the head over with yolk of egg, season it with pepper and salt, strew fine breadcrumbs over, and bake it gently till very tender. When it is to be served up, colour it with a salamander, put the mince under, and the brains fried round it, with rashers of broiled bacon.

N. B. To prepare the brains, clean them in warm water, wipe them dry, dip them in yolk of egg, breadcrumb, and fry them in boiling lard.

_Breast of Lamb with Benshamelle._

TAKE off the under bone, then blanch and put it into a stewpan, with parsley, thyme, and eschallots, chopped very fine, a bit of fresh b.u.t.ter, pepper, salt, a little essence of anchovie, and lemon juice. Let it simmer over a slow fire till nearly done; then lay it on a dish, and, when almost cool, egg and breadcrumb it, broil it over a slow clear fire till tender, and let it be of a nice brown colour. Serve it up with a benshamelle sauce under.

_Breast or Tendrons of Lamb en Matelote._

CUT the breast into two long slips, trim off the bone and skin, cut them into small pieces, blanch and boil them in a little stock and lemon juice. When nearly done, add peeled and half-boiled b.u.t.ton onions, pieces of pickle cuc.u.mber cut of the same size, a few b.u.t.ton mushrooms stewed, some slices of throat sweetbreads, blanched omlet of egg (the same kind as for garnishing) cut into pieces the form of dice, and lean ham cut in the same manner; then add a cullis or benshamelle. When it is to be served up, put sippets of fried bread round.

_Breast of Lamb with Peas._

CUT off the under bone, and then blanch and braise it. When it is to be served up, glaize the top and put the stewed peas under.