The Lady's Own Cookery Book, and New Dinner-Table Directory Part 34

Boil a knuckle of veal in a little water kept close from the air, with six onions and a little whole pepper, till tender. The sauce to be poured over it, when dished in a little of its own liquor--two or three anchovies, a little mace, half a pint of cream, and the yolk of an egg, thickened with a little flour.

_Knuckle of Veal ragout._

Cut the veal into slices half an inch thick; pepper, salt, and flour them; fry them of a light brown; put the tr.i.m.m.i.n.gs, with the bone broken, an onion sliced, celery, a bunch of sweet-herbs; pour warm water to cover them about an inch. Stew gently for two hours; strain it, and thicken with flour and b.u.t.ter, a spoonful of ketchup, a gla.s.s of wine, and the juice of half a lemon. Give it a boil, strain into a clean saucepan, put in the meat, and make it hot.

_Leg of Veal and Bacon, to boil._

Lard the veal with bacon and lemon-peel; boil it with a piece of bacon, cut in slices; put the veal into a dish, and lay the bacon round it.

Serve it up with green sauce made thus: beat two or more handfuls of sorrel in a mortar, with two pippins quartered, and put vinegar and sugar to it.

_Loin of Veal, to roast._

Roast, and baste with b.u.t.ter; set a dish under your veal, with vinegar, a few sage leaves, and a little rosemary and thyme. Let the gravy drop on these, and, when the veal is roasted, let the herbs and gravy boil once or twice on the fire: serve it under the veal.

_Loin of Veal, to roast with herbs._

Lard the fillet of a loin of veal; put it into an earthen pan; steep it three hours with parsley, scallions, a little fennel, mushrooms, a laurel-leaf, thyme, basil, and two shalots, the whole shred very fine, salt, whole pepper, a little grated nutmeg, and a little sweet oil. When it has taken the flavour of the herbs, put it upon the spit, with all its seasoning, wrapt in two sheets of white paper well b.u.t.tered; tie it carefully so as to prevent the herbs falling out, and roast it at a very slow fire. When it is done take off the paper, and with a knife pick off all the bits of herbs that stick to the meat and paper, and put them into a stewpan, with a little gravy, two spoonfuls of verjuice, salt, whole pepper, and a bit of b.u.t.ter, about as big as a walnut, rolled in flour. Before you thicken the sauce, melt a little b.u.t.ter; mix it with the yolk of an egg, and rub the outside of the veal, which should then be covered with grated bread, and browned with a salamander. Serve it up with a good sauce under, but not poured over so as to disturb the meat.

_Loin of Veal, frica.s.see of._

Well roast a loin of veal, and let it stand till cold. Cut it into slices; in a saucepan over the stove melt some b.u.t.ter, with a little flour, shred parsley, and chives. Turn the stewpan a little for a minute or so, and pepper and salt the veal. Put it again into the pan, and give it three or four turns over the stove with a little broth, and boil it a little: then put three or four yolks of eggs beaten up to a cream, and some parsley shred, to thicken it, always keeping it stirred over the fire till of sufficient thickness; then serve it up.

_Loin of Veal Bechamel._

When the veal is nicely roasted, cut out part of the fillet down the back; cut it in thin slices, and put some white sauce to what you have cut out. Season it with the juice of lemon and a little pepper and salt; put it into the veal, and cover the top with crumbs of bread that has been browned, or salamander it over with crumbs, or leave the skin of the veal so that you can turn it over when the seasoning part is put in.

_Neck of Veal, stewed with Celery._

Take the best end of a neck, put it into a stewpan with beef broth, salt, whole pepper, and two cloves, tied in a bit of muslin, an onion, and a piece of lemon-peel. Add a little cream and flour mixed, some celery ready boiled, and cut into lengths; and boil it up.

_Veal Olives._ No. 1.

are done the same way as the beef olives, only cut off a fillet of veal, fried of a fine brown. The same sauce is used as for beef, and, if you like, small bits of curled bacon may be laid in the dish. Garnish with lemon and parsley.

_Veal Olives._ No. 2.

Wash eight or ten Scots collops over with egg batter; season and lay over a little forcemeat; roll them up and roast them; make a good ragout for them; garnish with sliced orange.

_Veal Olives._ No. 3.

Take a good fillet of veal, and cut large collops, not too thin, and hack them well; wash them over with the yolk of an egg; then spread on a good layer of forcemeat, made of veal pretty well seasoned. Roll them up, and wash them with egg; lard them over with fat bacon, tie them round, if you roast them; but, if to be baked, you need only wash the bacon over with egg. Garnish with slices of lemon, and for sauce take thick b.u.t.ter and good gravy, with a piece of lemon.

_Veal Olives._ No. 4.

Lay over your forcemeat; first lard your collops, and lay a row of large oysters; and then roll them up, and roast or bake them. Make a ragout of oysters, sweetbreads fried, a few morels and mushrooms, and lay in the bottom of your dish, and garnish with fried oysters and grated bread.

_Veal Rumps._

Take three veal rumps; parboil and put them into a little pot, with some broth, a bunch of parsley, scallions, a clove of garlic, two shalots, a laurel leaf, thyme, basil, two cloves, salt, pepper, an onion, a carrot, and a parsnip: let them boil till they are thoroughly done, and the sauce is very nearly consumed. Take them out, let them cool, and strain the sauce through a rather coa.r.s.e sieve, that none of the fat may remain. Put it into a stewpan, with the yolks of three eggs beat up, and a little flour, and thicken it over the fire. Then dip your veal rumps into it, and cover them with grated bread; put them upon a dish, and brown them with a salamander. Serve them with sour sauce, for which see the part that treats of Sauces.

_Shoulder of Veal, to stew._

Put it in an earthen pan, with a gill of water, two spoonfuls of vinegar, salt, whole pepper, parsley and scallions, two cloves of garlic, a bay leaf, two onions, two heads of celery, three cloves, and a bit of b.u.t.ter. Cover the pan close, and close the edges with flour and water. Stew it in an oven three hours; then skim and strain the sauce, and serve it over the veal.

_Veal Steaks._

Cut a neck of veal into steaks, and beat them on both sides: beat up an egg, and with a feather wet your steaks on both sides. Add some parsley, thyme, and a little marjoram, cut small, and seasoned with pepper and salt. Sprinkle crumbs of bread on both sides of the steaks, and put them up quite tight and close into paper which has been rubbed with b.u.t.ter.

They may be either broiled or baked in a pan.

_Veal Sweetbreads, to fry._

Cut each of your sweetbreads in three or four pieces and blanch them: put them for two hours in a marinade made with lemon-juice, salt, pepper, cloves, a bay leaf, and an onion sliced. Take the sweetbreads out of the marinade, and dry them with a cloth; dip them in beaten yolk of eggs, with crumbs of bread; fry them in lard till they are brown; drain them; fry some parsley, and put it in the middle of the dish, and serve them.

_Veal Sweetbreads, to roast._

Lard your sweetbreads with small lardoons of bacon, and put them on a skewer; fasten them to the spit and roast them brown. Put some good gravy into a dish; lay in the sweetbreads, and serve them very hot. You ought to set your sweetbreads and spit them; then egg and bread them, or they will not be brown.

_Vegetables, to stew._

Cut some onions, celery, turnips, and carrots, into small squares, like dice, but not too small; stew them with a bunch of thyme in a little broth and b.u.t.ter; fry them till they are of a fine brown colour; turn them with a fork, till quite soft; if they are not done enough, put a little flour from the dredging-box to brown them; skim the sauce well, and pa.s.s it through a sieve; add a little cayenne pepper and salt; put the vegetables in, and serve them up.

_Haunch of Venison, to roast._ No. 1.

b.u.t.ter and sprinkle your fat with salt; lay a sheet of paper over it; roll a thin sheet of paste and again another sheet of paper over the paste, and with a packthread tie and spit it. Baste the sheet of paper with b.u.t.ter, and let the venison roast till done enough. Be careful how you take off the papers and paste, basting it with some b.u.t.ter during that time, and dredge up: then let it turn round some time to give the fat a colour. The object of pasting is to save the fat. Have currant-jelly with it, and serve it up.

_Haunch of Venison, to roast._ No. 2.

Let your haunch be well larded with thick bacon; seasoning it with fine spices, parsley, sweet-herbs, cut small, pepper, and salt. Pickle it with vinegar, onions, salt, pepper, parsley, sweet basil, thyme, and bay-leaves: and, when pickled enough, spit it, and baste it with the pickle. When roasted, dish it up with vinegar, pepper, and thick sauce.