The Jewish Manual Part 9

CALF'S FEET STEWED FOR INVALIDS.

Clean and soak a fine foot, put it on in very little water, let it simmer till tender, then cut it in pieces, without removing the bone, and continue stewing for three hours, till they become perfectly soft; if the liquor boils away, add a little more water, but there should not be more liquor than can be served in the dish with the foot; the only seasoning requisite is a little salt and white pepper, and a sprig of parsley, or a pinch of saffron to improve the appearance; a little delicately-made thin egg sauce, with a flavor of lemon juice, may be served in a sauce-tureen if approved; sippets of toast or well boiled rice to garnish the dish, may also be added, and will not be an unacceptable addition.

TENDONS OF VEAL.

This is a very fine and nutritious dish; cut from the bones of a breast of veal the tendons which are round the front, trim and blanch them, put them with slices of smoked beef into a stewpan with some shavings of veal, a few herbs, a little sliced lemon, two or three onions, and a little broth; they must simmer for seven or eight hours; when done, thicken the gravy and add white wine and mushrooms and egg-b.a.l.l.s; a few peas with the tendons will be found excellent, a piece of mint and a little white sugar will then be requisite.

FRICANDEAU OF VEAL.

Take a piece from the shoulder, about three to four pounds, trim it and form it into a well shaped even piece, the surface of which should be quite smooth; _pique_ it thickly, put it into a stewpan with a couple of onions, a carrot sliced, sweet herbs, two or three bay leaves, a large piece of _chorissa_ or a slice of the root of a tongue smoked, a little whole pepper and salt; cover it with a gravy made from the tr.i.m.m.i.n.gs of the veal, and stew till extremely tender, which can be proved by probing it with a fine skewer, then reduce part of the gravy to a glaze, glaze the meat with it and serve on a _puree_ of vegetables.

COLLARED VEAL.

Remove the bones, gristle, &c., from a nice piece of veal, the breast is the best part for the purpose; season the meat well with chopped herbs, mace, pepper, and salt, then lay between the veal slices of smoked tongue variegated with beetroot, chopped parsley, and hard yolks of eggs, roll it up tightly in a cloth, simmer for some hours till tender; when done, it should have a weight laid on it to press out the liquor.

CURRIED VEAL.

Cut a breast of veal into pieces, fry lightly with a chopped onion, then rub the veal over with currie powder, put it into a good gravy of veal and beef, season simply with pepper, salt, and lemon juice.

Fowls curried are prepared in the same way.

CUTLETS.

Cut them into proper shape and beat them with a roller until the fibre of the meat is entirely broken; if this is not done, they will be hard; they must then be covered with egg and sprinkled with flour, or a preparation for cutlets may be spread over them, and then fry them of a fine brown, remove the cutlets to a hot dish, and add to the fat in which the cutlets have been fried, a spoonful of flour, a small cup of gravy, salt, pepper, and a little lemon juice or lemon pickle.

CUTLETS A LA FRANcAISE.

French cooks cut them thinner than the English, and trim them into rounds of the size of a tea-cup; they must be brushed over with egg, and sprinkled with salt, white pepper, mushroom powder, and grated lemon peel; put them into a _saute_ pan and fry of a very light brown; pieces of bread, smoked meat or tongue cut of the same size as the cutlets, and prepared in the same manner, are laid alternately in the dish with them; they should be served without sauce and with a _puree_ of mushrooms or spinach in the centre of the dish.

CUTLETS IN WHITE FRICa.s.sEE.

Cut them in proper shapes, put them in a veal gravy made with the tr.i.m.m.i.n.gs enough to cover them; season delicately, and let them simmer till quite tender, but not long enough to lose their shape; fresh b.u.t.ton mushrooms and a piece of lemon peel are essential to this dish; when the meat is done remove it, take all fat from the gravy, and thicken it with the yolks of two beaten eggs; small b.a.l.l.s of forcemeat in which mushrooms must be minced should be poached in the gravy when about to be served; the meat must be returned to the saucepan to be made hot, and when placed in the dish, garnish with thin slices of lemon.

CUTLETS IN BROWN FRICa.s.sEE.

They must be trimmed as above, fried slightly and stewed in beef gravy, and seasoned according to the directions given for a brown frica.s.see of veal; b.a.l.l.s or fritters are always an improvement to the appearance of this dish.

BLANQUETTE OF VEAL.

Cut into thin pieces of the size of shillings and half crowns, cold veal or poultry, lay it in a small saucepan with a handful of fresh well cleaned b.u.t.ton mushrooms, pour over a little veal gravy, only enough to cover them, with a piece of clarified veal fat about the size of the yolk of a hard boiled egg; flavor with a piece of lemon peel, very little white pepper and salt, one small lump of white sugar, and a little nutmeg, stew all together for fifteen minutes, then pour over a sauce prepared in a separate saucepan, made with veal gravy, a little lemon juice, but not much, and the beaten yolks of two eggs, let it simmer for an instant and then serve it up in the centre of a dish prepared with a wall of mashed potatoes, delicately browned; a few truffles renders this dish more elegant.

MINCED VEAL.

Cut in small square pieces about the size of dice, cold dressed veal, put it into a saucepan with a little water or gravy, season simply with salt, pepper, and grated or minced lemon peel, the mince should be garnished with sippets of toast.

MIROTON OF VEAL.

Mince finely some cold veal or poultry, add a little grated tongue, or smoked beef, a few crumbs of bread, sweet herbs, pepper, salt, parsley, and if approved, essence of lemon, mix all well with two or three eggs, and a very small quant.i.ty of good gravy; grease a mould, put in the above ingredients and bake for three-quarters of an hour; turn out with care, and serve with mushroom sauce.

FRICONDELLES.

Prepare cold veal or poultry as in the last receipt, add instead of crumbs of bread, a French roll soaked in white gravy, mix with it the same ingredients, and form it into two shapes to imitate small chickens or sweetbreads; sprinkle with crumbs of bread, and place in a frying-pan as deep as a shallow saucepan; when they have fried enough to become set, pour enough weak gravy in the pan to cover the fricondelles, and let them stew in it gently, place them both in the same dish, and pour over any well thickened sauce that may be selected.

ANOTHER SORT.

Prepare four small pieces of veal to serve in one dish, according to the directions given for fricandeau of veal; these form a very pretty _entree_; the pieces of veal should be about the size of pigeons.

SMOKED VEAL.

Take a fine fat thick breast of veal, bone it, lay it in pickle, according to the receipt to salt meat, hang it for three or four weeks in wood-smoke, and it will prove a very fine savoury relish, either boiled and eaten cold, or fried as required.

SWEETBREADS ROASTED.

First soak them in warm water, and then blanch them; in whatever manner they are to be dressed, this is essential; they may be prepared in a variety of ways, the simplest is to roast them; for this they have only to be covered with egg and bread crumbs, seasoned with salt and pepper, and finished in a Dutch oven or cradle spit, frequently basting with clarified veal suet; they may be served either dry with a _puree_ of vegetables, or with a brown gravy.

SWEETBREADS STEWED WHITE.