_Ingredients._—2 lbs. of veal cutlets, ½ lb. of boiled ham, 2
tablespoonfuls of minced savoury herbs, ¼ teaspoonful of grated
nutmeg, 2 blades of pounded mace, pepper and salt to taste, a strip of
lemon-peel finely minced, the yolks of 2 hard-boiled eggs, ½ pint of
water, nearly ½ pint of good strong gravy, puff-crust. _Mode._—Cut the
veal into nice square pieces, and put a layer of them at the bottom
of a pie-dish; sprinkle over these a portion of the herbs, spices,
seasoning, lemon-peel, and the yolks of the eggs cut in slices; cut the
ham very thin, and put a layer of this in. Proceed in this manner until
the dish is full, so arranging it that the ham comes at the top. Lay a
puff paste on the edge of the dish, and pour in about ½ pint of water;
cover with crust, ornament it with leaves, brush it over with the yolk
of an egg, and bake in a well-heated oven for 1 to 1½ hour, or longer,
should the pie be very large. When it is taken out of the oven, pour
in at the top, through a funnel, nearly ½ pint of strong gravy: this
should be made sufficiently good that, when cold, it may cut in a firm
jelly. This pie may be very much enriched by adding a few mushrooms,
oysters, or sweetbreads; but it will be found very good without any of
the last-named additions. _Time._—1½ hour, or longer, should the pie
be very large. _Average cost_, 3_s._ _Sufficient_ for 5 or 6 persons.
_Seasonable_ from March to October.
VEAL, Potted (for Breakfast).
_Ingredients._—To every lb. of veal allow ¼ lb. of ham, cayenne and
pounded mace to taste, 6 oz. of fresh butter; clarified butter.
_Mode._—Mince the veal and ham together as finely as possible, and
pound well in a mortar, with cayenne, pounded mace, and fresh butter in
the above proportion. When reduced to a perfectly smooth paste, press
it into potting-pots, and cover with clarified butter. If kept in a
cool place, it will remain good some days. _Seasonable_ from March to
October.
VEAL, Ragoût of Cold (Cold Meat Cookery).
_Ingredients._—The remains of cold veal, 1 oz. of butter, ½ pint of
gravy, thickening of butter and flour, pepper and salt to taste,
1 blade of pounded mace, 1 tablespoonful of mushroom ketchup, 1
tablespoonful of sherry, 1 dessertspoonful of lemon-juice, forcemeat
balls. _Mode._—Any part of veal will make this dish. Cut the meat into
nice-looking pieces, put them in a stewpan with 1 oz. of butter, and
fry a light brown; add the gravy (hot water may be substituted for
this), thicken with a little butter and flour, and stew gently about
¼ hour; season with pepper, salt, and pounded mace; add the ketchup,
sherry, and lemon-juice; give one boil, and serve. Garnish the dish
with forcemeat balls and fried rashers of bacon. _Time._—Altogether ½
hour. _Average cost_, exclusive of cold meat, 6_d._ _Seasonable_ from
March to October.
_Note._—The above recipe may be varied, by adding vegetables, such
as peas, cucumbers, lettuces, green onions cut in slices, a dozen or
two of green gooseberries (not seedy), all of which should be fried a
little with the meat, and then stewed in the gravy.
VEAL RISSOLES (Cold Meat Cookery).
_Ingredients._—A few slices of cold roast veal, a few slices of ham
or bacon, 1 tablespoonful of minced parsley, 1 tablespoonful of
minced savoury herbs, 1 blade of pounded mace, a very little grated
nutmeg, cayenne and salt to taste, 2 eggs well beaten, bread-crumbs.
_Mode._—Mince the veal very finely with a little ham or bacon; add
the parsley, herbs, spices, and seasoning; mix into a paste with an
egg; form into balls or cones; brush these over with egg, sprinkle
with bread-crumbs, and fry a rich brown. Serve with brown gravy, and
garnish the dish with fried parsley. _Time._—About 10 minutes to fry
the rissoles. _Seasonable_ from March to October.
VEAL ROLLS (Cold Meat Cookery).
_Ingredients._—The remains of a cold fillet of veal, egg and
bread-crumbs, a few slices of fat bacon, forcemeat. _Mode._—Cut a few
slices from a cold fillet of veal ½ inch thick; rub them over with
egg; lay a thin slice of fat bacon over each piece of veal; brush these
with the egg, and over this spread the forcemeat thinly; roll up each
piece tightly, egg and bread-crumb them, and fry them a rich brown.
Serve with mushroom sauce or brown gravy. _Time._—10 to 15 minutes to
fry the rolls. _Seasonable_ from March to October.
VEAL, Stuffed and Stewed Shoulder of.
_Ingredients._—A shoulder of veal, a few slices of ham or bacon,
forcemeat, 3 carrots, 2 onions, salt and pepper to taste, a faggot of
savoury herbs, 3 blades of pounded mace, water, thickening of butter
and flour. _Mode._—Bone the joint by carefully detaching the meat from
the blade-bone on one side, and then on the other, being particular not
to pierce the skin; then cut the bone from the knuckle, and take it
out. Fill the cavity whence the bone was taken with a forcemeat. Roll
and bind the veal up tightly; put it into a stewpan with the carrots,
onions, seasoning, herbs, and mace; pour in just sufficient water to
cover it, and let it stew _very gently_ for about 5 hours. Before
taking it up, try if it is properly done by thrusting a larding-needle
in it: if it penetrates easily, it is sufficiently cooked. Strain and
skim the gravy, thicken with butter and flour, give one boil, and pour
it round the meat. A few young carrots may be boiled and placed round
the dish as a garnish, and, when in season, green peas should always be
served with this dish. _Time._—5 hours. _Average cost_, 7_d._ per lb.
_Sufficient_ for 8 or 9 persons. _Seasonable_ from March to October.
VEAL, Stewed with Peas, Young Carrots, and New Potatoes.
_Ingredients._—3 or 4 lbs. of the loin or neck of veal, 15 young
carrots, a few green onions, 1 pint of green peas, 12 new potatoes,
a bunch of savoury herbs, pepper and salt to taste, 1 tablespoonful
of lemon-juice, 2 tablespoonfuls of tomato sauce, 2 tablespoonfuls of
mushroom ketchup. _Mode._—Dredge the meat with flour, and roast or bake
it for about ¾ hour: it should acquire a nice brown colour. Put the
meat into a stewpan with the carrots, onions, potatoes, herbs, pepper,
and salt; pour over it sufficient boiling water to cover it, and stew
gently for 2 hours. Take out the meat and herbs, put it in a deep dish,
skim off all the fat from the gravy, and flavour it with lemon-juice,
tomato sauce, and mushroom ketchup, in the above proportion. Have ready
a pint of green peas boiled _separately_; put these with the meat,
pour over it the gravy, and serve. The dish may be garnished with a
few forcemeat balls. The meat, when preferred, may be cut into chops,
and floured and fried instead of being roasted; and any part of veal
dressed in this way will be found extremely savoury and good. _Time._—3
hours. _Average cost_, 9_d._ per lb. _Sufficient_ for 6 or 7 persons.
_Seasonable_, with peas, from June to August.
VEGETABLE MARROW, Boiled.
[Illustration: VEGETABLE MARROW ON TOAST.]
_Ingredients._—To each ½ gallon of water, allow 1 heaped tablespoonful
of salt; vegetable marrows. _Mode._—Have ready a saucepan of boiling
water, salted in the above proportion; put in the marrows after peeling
them, and boil them until quite tender. Take them up with a slice,
halve, and, should they be very large, quarter them. Dish them on
toast, and send to table with them a tureen of molted butter, or, in
lieu of this, a small pat of salt butter. Large vegetable marrows may
be preserved throughout the winter by storing them in a dry place;
when wanted for use, a few slices should be cut and boiled in the
same manner as above; but, when once begun, the marrow must be eaten
quickly, as it keeps but a short time after it is cut. Vegetable
marrows are also very delicious mashed: they should be boiled, then
drained, and mashed smoothly with a wooden spoon. Heat them in a
saucepan, add a seasoning of salt and pepper, and a small piece of
butter, and dish with a few sippets of toasted broad placed round
as a garnish. _Time._—Young vegetable marrows, 10 to 20 minutes;
old ones, ½ to ¾ hour. _Average cost_, in full season, 1_s._ per
dozen. _Sufficient._—Allow 1 moderate-sized marrow for each person.
_Seasonable_ in July, August, and September; but may be preserved all
the winter.
VEGETABLE MARROW, Fried.
_Ingredients._—3 medium-sized vegetable marrows, egg and bread-crumbs,
hot lard. _Mode._—Peel, and boil the marrows until tender in salt and
water; then drain them and cut them in quarters, and take out the
seeds. When thoroughly drained, brush the marrows over with egg, and
sprinkle with bread-crumbs; have ready some hot lard, fry the marrow
in this, and, when of a nice brown, dish; sprinkle over a little salt
and pepper, and serve. _Time._—About ½ hour to boil the marrow, 7
minutes to fry it. _Average cost_, in full season, 1_s._ per dozen.
_Sufficient_ for 4 persons. _Seasonable_ in July, August, and September.