The Book of Household Management
Chapter 102 : _Mode_.--Cut the meat from a knuckle of veal into neat slices, season with pepper and

_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 b.u.t.ter 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 b.u.t.ter 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_, 5d. to 6d. per lb.

_Sufficient_ for 4 or 6 persons.

STEWED KNUCKLE OF VEAL AND RICE.

885. INGREDIENTS.--Knuckle of veal, 1 onion, 2 blades of mace, 1 teaspoonful of salt, 1/2 lb. of rice.

[Ill.u.s.tration: KNUCKLE OF VEAL.]

_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 sc.u.m as fast as it rises. When it has simmered gently for about 3/4 hour, add the remaining ingredients, and stew the whole gently for 2-1/4 hours. Put the meat into a deep dish, pour over it the rice, &c., and send boiled bacon, and a tureen of parsley and b.u.t.ter to table with it.

_Time_.--A knuckle of veal weighing 6 lbs., 3 hours' gentle stewing.

_Average cost_, 5d. to 6d. per lb.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from March to October.

_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 b.u.t.ter.

ROAST LOIN OF VEAL.

[Ill.u.s.tration: LOIN OF VEAL.]

886. INGREDIENTS.--Veal; melted b.u.t.ter.

_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 b.u.t.ter, 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 b.a.l.l.s, and send to table with it, boiled bacon, ham, pickled pork, or pig's cheek.

_Time_.--A large loin, 3 hours.

_Average cost_, 9-1/2d. per lb.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ from March to October.

_Note_.--A piece of toast should be placed under the kidney when the veal is dished.

LOIN OF VEAL AU BECHAMEL (Cold Meat Cookery).

887. INGREDIENTS.--Loin of veal, 1/2 teaspoonful of minced lemon-peel, rather more than 1/2 pint of Bechamel or white sauce.

_Mode_.--A loin of veal which has come from table with very little taken off, answers very 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 Bechamel to warm through. In the mean time, wrap the joint in b.u.t.tered 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 Bechamel.

_Time_.--1-1/2 hour to warm the meat in the oven.

_Seasonable_ from March to October.

LOIN OF VEAL, a la Daube.

888. INGREDIENTS.--The chump end of a loin of veal, forcemeat No. 417, a few slices of bacon, a bunch of savoury herbs, 2 blades of mace, 1/2 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 No. 417, tie it up tightly, and lay it in a stewpan with the bones and tr.i.m.m.i.n.gs, 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_, 9d. per lb.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from March to October.

MINCED VEAL, with Bechamel Sauce (Cold Meat Cookery).

(_Very Good_.)

889. INGREDIENTS.--The remains of a fillet of veal, 1 pint of Bechamel sauce No. 367, 1/2 teaspoonful of minced lemon-peel, forcemeat b.a.l.l.s.

_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 Bechamel, by recipe No.

367; 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 b.a.l.l.s and fried sippets of bread.

_Time_.--To simmer 1 minute.

_Average cost_, exclusive of the cold meat, 1s. 4d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from March to October.

MINCED VEAL.

(_More Economical_.)

890. INGREDIENTS.--The remains of cold roast fillet or loin of veal, rather more than 1 pint of water, 1 onion, 1/2 teaspoonful of minced lemon-peel, salt and white pepper to taste, 1 blade of pounded mace, 2 or 3 young carrots, a f.a.ggot of sweet herbs, thickening of b.u.t.ter and flour, 1 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 tr.i.m.m.i.n.gs; 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 b.u.t.ter; 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 b.a.l.l.s 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.