_Ingredients._—3 oz. of butter, 9 good-sized turnips, 4 onions, 2
quarts of stock, seasoning to taste. _Mode._—Melt the butter in the
stewpan, but do not let it boil; wash, drain, and slice the turnips and
onions very thin; put them in the butter, with a teacupful of stock,
and stew very gently for an hour. Then add the remainder of the stock,
and simmer another hour. Rub it through a tammy, put it back into the
stewpan, but do not let it boil. Serve very hot. _Time._—2½ hours.
_Average cost_, 8_d._ per quart. _Seasonable_ from October to March.
_Sufficient_ for 8 persons.
_Note._—By adding a little cream, this soup will be much improved.
TURNIPS, Boiled.
_Ingredients._—Turnips; to each ½ gallon of water allow 1 heaped
tablespoonful of salt. _Mode._—Pare the turnips, and, should they be
very large, divide them into quarters; but, unless this is the case,
let them be cooked whole. Put them into a saucepan of boiling water,
salted in the above proportion, and let them boil gently until tender.
Try them with a fork, and, when done, take them up in a colander; let
them thoroughly drain, and serve. Boiled turnips are usually sent to
table with boiled mutton, but are infinitely nicer when mashed than
served whole: unless nice and young, they are scarcely worth the
trouble of dressing plainly as above. _Time._—Old turnips, ¾ to 1¼
hour; young ones, about 18 to 20 minutes. _Average cost_, 4_d._ per
bunch. _Sufficient._—Allow a bunch of 12 turnips for 5 or 6 persons.
_Seasonable._—May be had all the year; but in spring only useful for
flavouring gravies, &c.
TURNIPS, German Mode of Cooking.
_Ingredients._—8 large turnips, 3 oz. of butter, pepper and salt to
taste, rather more than ½ pint of weak stock or broth, 1 tablespoonful
of flour. _Mode._—Make the butter hot in a stewpan, lay in the turnips,
after having pared and cut them into dice, and season them with pepper
and salt. Toss them over the fire for a few minutes, then add the
broth, and simmer the whole gently till the turnips are tender. Brown
the above proportion of flour with a little butter; add this to the
turnips, let them simmer another 5 minutes, and serve. Boiled mutton
is usually sent to table with this vegetable, and may be cooked with
the turnips by placing it in the midst of them: the meat would then be
very delicious, as, there being so little liquid with the turnips, it
would almost be steamed, and, consequently, very tender. _Time._—20
minutes. _Average cost_, 4_d._ per bunch. _Sufficient_ for 4 persons.
_Seasonable._—May be had all the year.
TURNIPS, Mashed.
_Ingredients._—10 or 12 large turnips; to each ½ gallon of water allow
1 heaped tablespoonful of salt, 2 oz. of butter, cayenne or white paper
to taste. _Mode._—Pare the turnips, quarter them, and put them into
boiling water, salted in the above proportion; boil them until tender;
then drain them in a colander, and squeeze them as dry as possible by
pressing them with the back of a large plate. When quite free from
water, rub the turnips with a wooden spoon through the colander, and
put them into a very clean saucepan; add the butter, white pepper, or
cayenne, and, if necessary, a little salt. Keep stirring them over the
fire until the butter is well mixed with them, and the turnips are
thoroughly hot; dish, and serve. A little cream or milk added after the
turnips are pressed through the colander, is an improvement to both the
colour and flavour of this vegetable. _Time._—From ½ to ¾ hour to boil
the turnips; 10 minutes to warm them through. _Average cost_, 4_d._ per
bunch. _Sufficient_ for 4 or 5 persons. _Seasonable._—May be had all
the year; but in early spring only good for flavouring gravies.
TURNIPS IN WHITE SAUCE. (An Entremets, or to be served with the Second
Course as a Side-dish.)
_Ingredients._—7 or 8 turnips, 1 oz. of butter, ½ pint of white sauce.
_Mode._—Peel and cut the turnips in the shape of pears or marbles; boil
them in salt and water, to which has been added a little butter, until
tender; then take them out, drain, arrange them on a dish, and pour
over the white sauce made by either of the recipes, and to which has
been added a small lump of sugar. In winter, when other vegetables are
scarce, this will be found a very good and pretty-looking dish: when
approved, a little mustard may be added to the sauce. _Time._—About ¾
hour to boil the turnips. _Average cost_, 4_d._ per bunch. _Sufficient_
for 1 side dish. _Seasonable_ in winter.
VANILLA CUSTARD SAUCE, to serve with Puddings.
_Ingredients._—½ pint of milk, 2 eggs, 2 oz. of sugar, 10 drops of
essence of vanilla. _Mode._—Beat the eggs, sweeten the milk; stir
these ingredients well together, and flavour them with essence of
vanilla, regulating the proportion of this latter ingredient by the
strength of the essence, the size of the eggs, &c. Put the mixture into
a small jug, place this jug in a saucepan of boiling water, and stir
the sauce _one way_ until it thickens; but do not allow it to boil, or
it will instantly curdle. Serve in a boat or tureen separately, with
plum, bread, or any kind of dry pudding. Essence of bitter almonds or
lemon-rind may be substituted for the vanilla, when they are more in
accordance with the flavouring of the pudding with which the sauce is
intended to be served. _Time._—To be stirred in the jug from 8 to 10
minutes. _Average cost_, 4_d._ _Sufficient_ for 4 or 5 persons.
VEAL, Baked (Cold Meat Cookery).
_Ingredients._—½ lb. of cold roast veal, a few slices of bacon, 1 pint
of bread-crumbs, ½ pint of good veal gravy, ½ teaspoonful of minced
lemon-peel, 1 blade of pounded mace, cayenne and salt to taste, 4 eggs.
_Mode._—Mince finely the veal and bacon; add the bread-crumbs, gravy,
and seasoning, and stir these ingredients well together. Beat up the
eggs thoroughly; add these, mix the whole well together, put into a
dish, and bake from ¾ to 1 hour. When liked, a little good gravy may
be served in a tureen as an accompaniment. _Time._—from ¾ to 1 hour.
_Average cost_, exclusive of the cold meat, 6_d._ _Sufficient_ for 3 or
4 persons. _Seasonable_ from March to October.
VEAL, Roast Breast of.
_Ingredients._—Veal; a little flour. _Mode._—Wash the veal, well wipe
it, and dredge it with flour; put it down to a bright fire, not too
near, as it should not be scorched. Baste it plentifully until done;
dish it, pour over the meat some good melted butter, and send to table
with it a piece of boiled bacon and a cut lemon. _Time._—From 1½ to 2
hours. _Average cost_, 8½_d._ per lb. _Sufficient_ for 5 or 6 persons.
_Seasonable_ from March to October.
VEAL, Breast of, to Carve.
The carving of a breast of veal is not dissimilar to that of a
fore-quarter of lamb, when the shoulder has been taken off. The breast
of veal consists of two parts,—the rib-bones and the gristly brisket.
These two parts should first be separated by sharply passing the knife
in the direction of the lines 1, 2; when they are entirely divided,
the rib-bones should be carved in the direction of the lines 5 to 6;
and the brisket can be helped by cutting pieces in the direction 3 to
4. The carver should ask the guests whether they have a preference for
the brisket or ribs; and if there be a sweetbread served with the dish,
as it often is with roast breast of veal, each person should receive a
piece.
[Illustration: BREAST OF VEAL.]
VEAL, Stewed Breast of, and Peas.
_Ingredients._—Breast of veal, 2 oz. of butter, a bunch of savoury
herbs, including parsley; 2 blades of pounded mace, 2 cloves, 5 or
6 young onions, 1 strip of lemon-peel, 6 allspice, ¼ teaspoonful
of pepper, 1 teaspoonful of salt, thickening of butter and flour,
2 tablespoonfuls of sherry, 2 tablespoonfuls of tomato sauce, 1
tablespoonful of lemon-juice, 2 tablespoonfuls of mushroom ketchup,
green peas. _Mode._—Cut the breast in half, after removing the bone
underneath, and divide the meat into convenient-sized pieces. Put the
butter into a frying-pan, lay in the pieces of veal, and fry until
of a nice brown colour. Now place these in a stewpan with the herbs,
mace, cloves, onions, lemon-peel, allspice, and seasoning; pour over
them just sufficient boiling water to cover the meat; well close the
lid, and let the whole simmer very gently for about 2 hours. Strain
off as much gravy as is required, thicken it with butter and flour,
add the remaining ingredients, skim well, let it simmer for about
10 minutes, then pour it over the meat. Have ready some green peas,
boiled separately; sprinkle these over the veal, and serve. It may
be garnished with forcemeat balls, or rashers of bacon curled and
fried. Instead of cutting up the meat, many persons prefer it dressed
whole;—in that case it should be half-roasted before the water, &c. are
put to it. _Time._—2¼ hours. _Average cost_, 8½_d._ _Sufficient_ for 5
or 6 persons. _Seasonable_ from March to October.
VEAL, à la Bourgeoise (Excellent).
_Ingredients._—2 to 3 lbs. of the loin or neck of veal, 10 or 12 young
carrots, a bunch of green onions, 2 slices of lean bacon, 2 blades of
pounded mace, 1 bunch of savoury herbs, pepper and salt to taste, a few
new potatoes, 1 pint of green peas. _Mode._—Cut the veal into cutlets,
trim them, and put the trimmings into a stewpan with a little butter;
lay in the cutlets and fry them a nice brown colour on both sides. Add
the bacon, carrots, onions, spice, herbs, and seasoning; pour in about
a pint of boiling water, and stew gently for 2 hours on a very slow
fire. When done, skim off the fat, take out the herbs, and flavour
the gravy with a little tomato sauce and ketchup. Have ready the peas
and potatoes, boiled _separately_; put them with the veal, and serve.
_Time._—2 hours. _Average cost_, 2_s._ 9_d._ _Sufficient_ for 5 or 6
persons. _Seasonable_ from June to August with peas;—rather earlier
when these are omitted.
VEAL CAKE (a Convenient Dish for a Picnic).
_Ingredients._—A few slices of cold roast veal, a few slices of cold
ham, 2 hard-boiled eggs, 2 tablespoonfuls of minced parsley, a little
pepper, good gravy. _Mode._—Cut off all the brown outside from the
veal, and cut the eggs into slices. Procure a pretty mould; lay veal,
ham, eggs, and parsley in layers, with a little pepper between each,
and when the mould is full, get some _strong_ stock, and fill up the
shape. Bake for ½ hour, and when cold, turn it out. _Time._—½ hour.
_Seasonable_ at any time.
VEAL, Curried (Cold Meat Cookery).
_Ingredients._—The remains of cold roast veal, 4 onions, 2 apples
sliced, 1 tablespoonful of curry-powder, 1 dessertspoonful of flour, ½
pint of broth or water, 1 tablespoonful of lemon-juice. _Mode._—Slice
the onions and apples, and fry them in a little butter; then take
them out, cut the meat into neat cutlets, and fry these of a pale
brown; add the curry-powder and flour, put in the onion, apples, and
a little broth or water, and stew gently till quite tender; add the
lemon-juice, and serve with an edging of boiled rice. The curry may be
ornamented with pickles, capsicums, and gherkins, arranged prettily on
the top. _Time._—¾ hour. _Average cost_, exclusive of the meat, 4_d._
_Seasonable_ from March to October.
VEAL CUTLETS (an Entrée).
_Ingredients._—About 3 lbs. of the prime part of the leg of veal, egg
and bread-crumbs, 3 tablespoonfuls of minced savoury herbs, salt and
pepper to taste, a small piece of butter. _Mode._—Have the veal cut
into slices about ¾ of an inch in thickness, and, if not cut perfectly
even, level the meat with a cutlet-bat or rolling-pin. Shape and trim
the cutlets, and brush them over with egg. Sprinkle with bread-crumbs,
with which have been mixed minced herbs and a seasoning of pepper
and salt, and press the crumbs down. Fry them of a delicate brown in
fresh lard or butter, and be careful not to burn them. They should
be very thoroughly done, but not dry. If the cutlets be thick, keep
the pan covered for a few minutes at a good distance from the fire,
after they have acquired a good colour: by this means, the meat will
be done through. Lay the cutlets in a dish, keep them hot, and make
a gravy in the pan as follows:—Dredge in a little flour, add a piece
of butter the size of a walnut, brown it, then pour as much boiling
water as is required over it, season with pepper and salt, add a little
lemon-juice, give one boil, and pour it over the cutlets. They should
be garnished with slices of broiled bacon, and a few forcemeat balls
will be found a very excellent addition to this dish. _Time._—For
cutlets of a moderate thickness, about 12 minutes; if very thick, allow
more time. _Average cost_, 10_d._ per lb. _Sufficient_ for 6 persons.
_Seasonable_ from March to October.
[Illustration: VEAL CUTLETS.]
_Note._—Veal cutlets may be merely floured and fried of a nice brown:
the gravy and garnishing should be the same as in the preceding recipe.
They may also be cut from the loin or neck, as shown in the engraving.
VEAL CUTLETS, Broiled, à la Italienne (an Entrée).
_Ingredients._—Neck of veal, salt and pepper to taste, the yolk of 1
egg, bread-crumbs, ½ pint of Italian sauce. _Mode._—Cut the veal into
cutlets, flatten and trim them nicely; powder over them a little salt
and pepper; brush them over with the yolk of an egg, dip them into
bread-crumbs, then into clarified butter, and, afterwards, in the
bread-crumbs again; boil or fry them over a clear fire, that they may
acquire a good brown colour. Arrange them in the dish alternately with
rashers of broiled ham, and pour the sauce (made by recipe for Italian
sauce, p. 305) in the middle. _Time._—10 to 15 minutes, according
to the thickness of the cutlets. _Average cost_, 10_d._ per lb.
_Seasonable_ from March to October.
VEAL CUTLETS, à la Maintenon (an Entrée).
_Ingredients._—2 or 3 lbs. of veal cutlets, egg and bread-crumbs, 2
tablespoonfuls of minced savoury herbs, salt and pepper to taste,
a little grated nutmeg. _Mode._—Cut the cutlets about ¾ inch in
thickness, flatten them, and brush them over with the yolk of an egg;
dip them into bread-crumbs and minced herbs, season with pepper and
salt and grated nutmeg, and fold each cutlet in a piece of buttered
paper. Broil them, and send them to table with melted butter or a good
gravy. _Time._—From 15 to 18 minutes. _Average cost_, 10_d._ per lb.
_Sufficient_ for 5 or 6 persons. _Seasonable_ from March to October.
VEAL, Fillet of, au Béchamel (Cold Meat Cookery).
_Ingredients._—A small fillet of veal, 1 pint of béchamel sauce, a few
bread-crumbs, clarified butter. _Mode._—A fillet of veal that has been
roasted the preceding day will answer very well for this dish. Cut the
middle out rather deep, leaving a good margin round, from which to cut
nice slices, and if there should be any cracks in the veal, fill them
up with forcemeat. Mince finely the meat that was taken out, mixing
with it a little of the forcemeat to flavour, and stir to it sufficient
béchamel to make it of a proper consistency. Warm the veal in the oven
for about an hour, taking care to baste it well, that it may not be
dry; put the mince in the place where the meat was taken out, sprinkle
a few bread-crumbs over it, and drop a little clarified butter on
the bread-crumbs; put it into the oven for ¼ hour to brown, and pour
béchamel round the sides of the dish. _Time._—Altogether 1½ hour.
_Seasonable_ from March to October.
VEAL, Roast Fillet of.
_Ingredients._—Veal, forcemeat, melted butter. _Mode._—Have the fillet
cut according to the size required; take out the bone, and after
raising the skin from the meat, put under the flap a nice forcemeat.
Prepare sufficient of this, as there should be some left to eat cold,
and to season and flavour a mince if required. Skewer and bind the
veal up in a round form; dredge well with flour, put it down at some
distance from the fire at first, and baste continually. About ½ hour
before serving, draw it nearer the fire, that it may acquire more
colour, as the outside should be of a rich brown, but not burnt.
Dish it, remove the skewers, which replace by a silver one; pour
over the joint some good melted butter, and serve with either boiled
ham, bacon, or pickled pork. Never omit to send a cut lemon to table
with roast veal. _Time._—A fillet of veal weighing 12 lbs., about 4
hours. _Average cost_, 9_d._ per lb. _Sufficient_ for 9 or 10 persons.
_Seasonable_ from March to October.
[Illustration: FILLET OF VEAL.]
VEAL, Fillet of.
The carving of this joint is similar to that of a round of beef.
Slices, not too thick, in the direction of the line 1 to 2 are cut;
and the only point to be careful about is, that the veal be _evenly_
carved. Between the flap and the meat the stuffing is inserted, and
a small portion of this should be served to every guest. The persons
whom the host wishes most to honour should be asked if they like
the delicious brown outside slice, as this, by many, is exceedingly
relished.
[Illustration: FILLET OF VEAL.]
VEAL, Stewed Fillet of.
_Ingredients._—A small fillet of veal, forcemeat, thickening of butter
and flour, a few mushrooms, white pepper to taste, 2 tablespoonfuls of
lemon-juice, 2 blades of pounded mace, ½ glass of sherry. _Mode._—If
the whole of the leg is purchased, take off the knuckle to stew, and
also the square end, which will serve for cutlets or pies. Remove
the bone, and fill the space with a forcemeat. Roll and skewer it up
firmly; place a few skewers at the bottom of a stewpan to prevent the
meat from sticking, and cover the veal with a little weak stock. Let it
simmer very _gently_ until tender, as the more slowly veal is stewed,
the better. Strain and thicken the sauce, flavour it with lemon-juice,
mace, sherry, and white pepper; give one boil, and pour it over the
meat. The skewers should be removed, and replaced by a silver one, and
the dish garnished with slices of cut lemon. _Time._—A fillet of veal
weighing 6 lbs., 3 hours’ very gentle stewing. _Average cost_, 9_d._
per lb. _Sufficient_ for 5 or 6 persons. _Seasonable_ from March to
October.
VEAL, Fricandeau of (an Entrée).
[Illustration: FRICANDEAU OF VEAL.]
_Ingredients._—A piece of the fat side of a leg of veal (about 3
lbs.), lardoons, 2 carrots, 2 large onions, a faggot of savoury herbs,
2 blades of pounded mace, 6 whole allspice, 2 bay-leaves, pepper to
taste, a few slices of fat bacon, 1 pint of stock. _Mode._—The veal for
a fricandeau should be of the best quality, or it will not be good.
It may be known by the meat being white and not thready. Take off
the skin, flatten the veal on the table, then at one stroke of the
knife, cut off as much as is required, for a fricandeau with an uneven
surface never looks well. Trim it, and with a sharp knife make two or
three slits in the middle, that it may taste more of the seasoning.
Now lard it thickly with fat bacon, as lean gives a red colour to the
fricandeau. Slice the vegetables, and put these, with the herbs and
spices, in the _middle_ of a stewpan, with a few slices of bacon at
the top: these should form a sort of mound in the centre for the veal
to rest upon. Lay the fricandeau over the bacon, sprinkle over it a
little salt, and pour in just sufficient stock to cover the bacon,
&c., without touching the veal. Let it gradually come to a boil; then
put it over a slow and equal fire, and let it _simmer very_ gently for
about 2½ hours, or longer should it be very large. Baste it frequently
with the liquor, and a short time before serving, put it into a brisk
oven, to make the bacon firm, which otherwise would break when it
was glazed. Dish the fricandeau, keep it hot, skim off the fat from
the liquor, and reduce it quickly to a glaze, with which glaze the
fricandeau, and serve with a purée of whatever vegetable happens to be
in season—spinach, sorrel, asparagus, cucumbers, peas, &c. _Time._—2½
hours. If very large, allow more time. _Average cost_, 3_s._ 6_d._
_Sufficient_ for an entrée. _Seasonable_ from March to October.
VEAL, Fricandeau of (more economical).
_Ingredients._—The best end of a neck of veal (about 2½ lbs.),
lardoons, 2 carrots, 2 onions, a faggot of savoury herbs, 2 blades of
mace, 2 bay-leaves, a little whole white pepper, a few slices of fat
bacon. _Mode._—Cut away the lean part of the best end of a neck of
veal with a sharp knife, scooping it from the bones. Put the bones in
with a little water, which will serve to moisten the fricandeau; they
should stew about 1½ hour. Lard the veal, proceed in the same way as
in the preceding recipe, and be careful that the gravy does not touch
the fricandeau. Stew very gently for 3 hours; glaze, and serve it on
sorrel, spinach, or with a little gravy in the dish. _Time._—3 hours.
_Average cost_, 2_s._ 6_d._ _Sufficient_ for an entrée. _Seasonable_
from March to October.
_Note._—When the prime part of the leg is cut off, it spoils the whole;
consequently, to use this for a fricandeau is rather extravagant. The
best end of the neck answers the purpose nearly or quite as well.
VEAL, to Carve a Knuckle of.
The engraving, showing the dotted line from 1 to 2, sufficiently
indicates the direction which should be given to the knife in carving
this dish. The best slices are those from the thickest part of the
knuckle, that is, outside the line 1 to 2.
[Illustration: KNUCKLE OF VEAL.]
VEAL, to Ragoût a Knuckle of.
_Ingredients._—Knuckle of veal, pepper and salt to taste, flour, 1
onion, 1 head of celery, or a little celery-seed, a faggot of savoury
herbs, 2 blades of pounded mace, thickening of butter and flour, a
few young carrots, 1 tablespoonful of tomato sauce, 3 tablespoonfuls
of sherry, the juice of ½ lemon. _Mode._—Cut the meat from a knuckle
of veal into neat slices, season with pepper and salt, and dredge
them with flour. Fry them in a little butter of a pale brown, and put
them into a stewpan with the bone (which should be chopped in several
places); add the celery, herbs, mace, and carrots; pour over all about
1 pint of hot water, and let it simmer very gently for 2 hours over a
slow but clear fire. Take out the slices of meat and carrots, strain
and thicken the gravy with a little butter rolled in flour; add the
remaining ingredients, give one boil, put back the meat and carrots,
let these get hot through, and serve. When in season, a few green peas,
_boiled separately_, and added to this dish at the moment of serving,
would be found a very agreeable addition. _Time._—2 hours. _Average
cost_, 5_d._ to 6_d._ per lb. _Sufficient_ for 4 or 5 persons.
VEAL, Stewed Knuckle of, and Rice.
_Ingredients._—Knuckle of veal, 1 onion, 2 blades of mace, 1
teaspoonful of salt, ½ lb. of rice. _Mode._—Have the knuckle cut
small, or cut some cutlets from it, that it may be just large enough
to be eaten the same day it is dressed, as cold boiled veal is not a
particularly tempting dish. Break the shank-bone, wash it clean, and
put the meat into a stewpan with sufficient water to cover it. Let
it gradually come to a boil, put in the salt, and remove the scum as
fast as it rises. When it has simmered gently for about ¾ hour, add
the remaining ingredients, and stew the whole gently for 2¼ hours.
Put the meat into a deep dish, pour over it the rice, &c., and send
boiled bacon, and a tureen of parsley and butter to table with it.
_Time._—A knuckle of veal weighing 6 lbs., 3 hours’ gentle stewing.
_Average cost_, 5_d._ to 6_d._ per lb. _Sufficient_ for 5 or 6 persons.
_Seasonable_ from March to October.
[Illustration: KNUCKLE OF VEAL.]
_Note._—Macaroni, instead of rice, boiled with the veal, will be found
good; or the rice and macaroni may be omitted, and the veal sent to
table smothered in parsley and butter.
VEAL, Roast Loin of.
_Ingredients._—Veal; melted butter. _Mode._—Paper the kidney fat; roll
in and skewer the flap, which makes the joint a good shape; dredge it
well with flour, and put it down to a bright fire. Should the loin be
very large, skewer the kidney back for a time to roast thoroughly.
Keep it well basted, and a short time before serving, remove the paper
from the kidney, and allow it to acquire a nice brown colour, but it
should not be burnt. Have ready some melted butter, put it into the
dripping-pan after it is emptied of its contents, pour it over the
veal, and serve. Garnish the dish with slices of lemon and forcemeat
balls, and send to table with it boiled bacon, ham, pickled pork, or
pig’s cheek. _Time._—A large loin, 3 hours. _Average cost_, 9½_d._ per
lb. _Sufficient_ for 7 or 8 persons. _Seasonable_ from March to October.
[Illustration: LOIN OF VEAL.]
_Note._—A piece of toast should be placed under the kidneys when the
veal is dished.
VEAL, Loin of, au Béchamel (Cold Meat Cookery).
_Ingredients._—Loin of veal, ½ teaspoonful of minced lemon-peel, rather
more than ½ pint of béchamel or white sauce, _Mode._—A loin of veal
which has come from table with very little taken off, answers well for
this dish. Cut off the meat from the inside, mince it, and mix with
it some minced lemon-peel; put it into sufficient béchamel to warm it
through. In the mean time, wrap the joint in buttered paper, and place
it in the oven to warm. When thoroughly hot, dish the mince, place the
loin above it, and pour over the remainder of the béchamel. _Time._—1½
hour to warm the meat in the oven. _Seasonable_ from March to October.
VEAL, Loin of, à la Daube.
_Ingredients._—The chump end of a loin of veal, forcemeat, a few slices
of bacon, a bunch of savoury herbs, 2 blades of mace, ½ teaspoonful of
whole white pepper, 1 pint of veal stock or water, 5 or 6 green onions.
_Mode._—Cut off the chump from a loin of veal, and take out the bone;
fill the cavity with forcemeat, tie it up tightly, and lay it in a
stewpan with the bones and trimmings, and cover the veal with a few
slices of bacon. Add the herbs, mace, pepper, and onions, and stock
or water; cover the pan with a closely-fitting lid, and simmer for 2
hours, shaking the stewpan occasionally. Take out the bacon, herbs, and
onions; reduce the gravy, if not already thick enough, to a glaze, with
which glaze the meat, and serve with tomato, mushroom, or sorrel sauce.
_Time._—2 hours. _Average cost_, 9_d._ per lb. _Sufficient_ for 4 or 5
persons. _Seasonable_ from March to October.
VEAL, to Carve Loin of.
As is the case with a loin of mutton, the careful jointing of a loin
of veal is more than half the battle in carving it. If the butcher
be negligent in this matter, he should be admonished; for there is
nothing more annoying or irritating to an inexperienced carver than
to be obliged to turn his knife in all directions to find the exact
place where it should be inserted in order to divide the bones. When
the jointing is properly performed, there is little difficulty in
carrying the knife down in the direction of the line 1 to 2. To each
guest should be given a piece of the kidney and kidney fat, which lie
underneath, and are considered great delicacies.
[Illustration: LOIN OF VEAL.]
VEAL, Minced, with Béchamel Sauce (Cold Meat Cookery, very good).
_Ingredients._—The remains of a fillet of veal, 1 pint of béchamel
sauce, ½ teaspoonful of minced lemon-peel, forcemeat balls.
_Mode._—Cut—but do not _chop_—a few slices of cold roast veal as finely
as possible, sufficient to make rather more than 1 lb., weighed after
being minced. Make the above proportion of béchamel, by recipe; add the
lemon-peel, put in the veal, and let the whole gradually warm through.
When it is at the point of simmering, dish it, and garnish with
forcemeat balls and fried sippets of bread. _Time._—To simmer 1 minute.
_Average cost_, exclusive of the cold meat, 1_s._ 4_d._ _Sufficient_
for 5 or 6 persons. _Seasonable_ from March to October.
VEAL, Minced (more economical).
_Ingredients._—The remains of cold roast fillet or loin of veal, rather
more than 1 pint of water, 1 onion, ½ teaspoonful of minced lemon-peel,
salt and white pepper to taste, 1 blade of pounded mace, 2 or 3 young
carrots, a faggot of sweet herbs, thickening of butter and flour,
a tablespoonful of lemon-juice, 3 tablespoonfuls of cream or milk.
_Mode._—Take about 1 lb. of veal, and should there be any bones, dredge
them with flour, and put them into a stewpan with the brown outside,
and a few meat trimmings, add rather more than a pint of water, the
onion cut in slices, lemon-peel, seasoning, mace, carrots, and herbs;
simmer these well for rather more than 1 hour, and strain the liquor.
Rub a little flour into some butter; add this to the gravy, set it
on the fire, and, when it boils, skim well. Mince the veal finely by
_cutting_, and not chopping it; put it in the gravy; let it get warmed
through gradually; add the lemon-juice and cream, and, when it is on
the point of boiling, serve. Garnish the dish with sippets of toasted
bread and slices of bacon rolled and toasted. Forcemeat balls may also
be added. If more lemon-peel is liked than is stated above, put a
little very finely minced to the veal, after it is warmed in the gravy.
_Time._—1 hour to make the gravy. _Average cost_, exclusive of the cold
meat, 6_d._ _Seasonable_ from March to October.
VEAL, Minced, and Macaroni (a pretty side or corner dish).
_Ingredients._—¾ lb. of minced cold roast veal, 3 oz. of ham, 1
tablespoonful of gravy, pepper and salt to taste, ¼ teaspoonful of
grated nutmeg, ¼ lb. of bread-crumbs, ¼ lb. of macaroni, 1 or 2 eggs
to bind, a small piece of butter. _Mode._—Cut some nice slices from a
cold fillet of veal, trim off the brown outside, and mince the meat
finely with the above proportion of ham: should the meat be very dry,
add a spoonful of good gravy. Season highly with pepper and salt, add
the grated nutmeg and bread-crumbs, and mix these ingredients with 1
or 2 eggs well beaten, which should bind the mixture and make it like
forcemeat. In the mean time, boil the macaroni in salt and water, and
drain it; butter a mould, put some of the macaroni at the bottom and
sides of it, in whatever form is liked; mix the remainder with the
forcemeat, fill the mould up to the top, put a plate or small dish on
it, and steam for ½ hour. Turn it out carefully, and serve with good
gravy poured round, but not over, the meat. _Time._—½ hour. _Average
cost_, exclusive of the cold meat, 10_d._ _Seasonable_ from March to
October.
_Note._—To make a variety, boil some carrots and turnips separately in
a little salt and water; when done, cut them into pieces about 1/8 inch
in thickness; butter an oval mould, and place these in it, in white and
red stripes alternately, at the bottom and sides. Proceed as in the
foregoing recipe, and be very careful in turning it out of the mould.
VEAL, Moulded Minced (Cold Meat Cookery).
_Ingredients._—¾ lb. of cold roast veal, a small slice of bacon, 1/3
teaspoonful of minced lemon-peel, ½ onion chopped fine, salt, pepper,
and pounded mace to taste, a slice of toast soaked in milk, 1 egg.
_Mode._—Mince the meat very fine, after removing from it all skin and
outside pieces, and chop the bacon; mix these well together, adding the
lemon-peel, onion, seasoning, mace, and toast. When all the ingredients
are thoroughly incorporated, beat up an egg, with which bind the
mixture. Butter a shape, put in the meat, and bake for ¾ hour; turn
it out of the mould carefully, and pour round it a good brown gravy.
A sheep’s head dressed in this manner is an economical and savoury
dish. _Time._—¾ hour. _Average_ cost, exclusive of the meat, 6_d._
_Seasonable_ from March to October.
VEAL, Braised Neck of.
_Ingredients._—The best end of the neck of veal (from 3 to 4 lbs.),
bacon, 1 tablespoonful of minced parsley, salt, pepper, and grated
nutmeg to taste; 1 onion, 2 carrots, a little celery (when this is not
obtainable, use the seed), ½ glass of sherry, thickening of butter and
flour, lemon-juice, 1 blade of pounded mace. _Mode._—Prepare the bacon
for larding, and roll it in minced parsley, salt, pepper, and grated
nutmeg; lard the veal, put it into a stewpan with a few slices of lean
bacon or ham, an onion, carrots, and celery; and do not quite cover it
with water. Stew it gently for 2 hours, or until it is quite tender;
strain off the liquor; stir together over the fire, in a stewpan, a
little flour and butter until brown; lay the veal in this, the upper
side to the bottom of the pan, and let it remain till it is a nice
brown colour. Place it in the dish; pour into the stewpan as much gravy
as is required, boil it up, skim well, add the wine, pounded mace,
and lemon-juice; simmer for 3 minutes, pour it over the meat, and
serve. _Time._—Rather more than 2 hours. _Average cost_, 8_d._ per lb.
_Sufficient_ for 5 or 6 persons. _Seasonable_ from March to October.
VEAL, Roast Neck of.
_Ingredients._—Veal, melted butter, forcemeat balls. _Mode._—Have the
veal cut from the best end of the neck; dredge it with flour, and put
it down to a bright clear fire; keep it well basted; dish it, pour
over it some melted butter, and garnish the dish with fried forcemeat
balls; send to table with a cut lemon. The scrag may be boiled or
stewed in various ways, with rice, onion-sauce, or parsley and butter.
_Time._—About 2 hours. _Average cost_, 8_d._ per lb. _Sufficient._—4 or
5 lbs. for 5 or 6 persons. _Seasonable_ from March to October.
VEAL OLIVE PIE (Cold Meat Cookery).
_Ingredients._—A few thin slices of cold fillet of veal, a few thin
slices of bacon, forcemeat, a cupful of gravy, 4 tablespoonfuls of
cream, puff-crust. _Mode._—Cut thin slices from a fillet of veal, place
on them thin slices of bacon, and over them a layer of forcemeat,
made by recipe, with an additional seasoning of shalot and cayenne;
roll them tightly, and fill up a pie-dish with them; add the gravy
and cream, cover with a puff-crust, and bake for 1 to 1½ hour:
should the pie be very large, allow 2 hours. The pieces of rolled
veal should be about 3 inches in length, and about 3 inches round.
_Time._—Moderate-sized pie, 1 to 1½ hour. _Seasonable_ from March to
October.