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Classic
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page 48
covered with brown gravy; and when it is nearly done, have ready a pint of
boiled peas, six cucumbers pared and sliced, and two cabbage-lettuces cut into
quarters all stewed in a little good broth: put them to the veal, and let them
simmer ten minutes. When the veal is in the dish, pour the sauce and vegetables
over it, and lay the lettuce with forcemeat-balls round it.
A Dunelm of cold Veal or Fowl.
Stew a few small mushrooms in their own liquor and a bit of butter, a quarter of
an hour; mince them very small, and add them (with their liquor) to minced veal,
with also a little pepper and salt, some cream, and a bit of butter rubbed in
less than half a tea-spoonful of flour. Simmer three or four minutes, and serve
on thin sippets of bread.
Minced Veal.
Cut cold veal as fine as possible, but do not chop it.-- Put to it a very little
lemon-peel shred, two grates of nutmeg, some salt, and four or five spoonfuls of
either a little weak broth, milk, or water; simmer these gently with the meat,
but take care not to let it boil; and add a bit of butter rubbed in flour. Put
sippets of thin toasted bread, cut into a three-corned shape, round the dish.
To pot Veal.
Cold fillet makes the finest potted veal; or you may do it as follows:
Season a large slice of the fillet before it is dressed, with some mace,
pepper-corns, and two or three cloves; lay it close into a potting-pan that will
but just hold it, fill it up with water, and bake it three hours; then pound it
quite small in a mortar, and add salt to taste: put a little gravy that was
baked to it in pounding, if to be eaten soon; otherwise only a little butter
just melted. When done, cover it over with butter.
To pot Veal or Chicken with Ham.
Pound some cold veal or white of chicken, seasoned as directed in the last
article, and put layers of it with layers
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