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Classic
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a hot oven or over boiling water. It will take an hour or longer to finish,
according the the heat of the stove. The meat should be basted frequently with
the sauce, but it should not cook.
95. Warmed-over Roast Veal a la Gourmand. Cut the roast into slices, put them
into a buttered pan, sprinkle with capers, chopped anchovy, chopped parsley and
some lemon juice and dot with butter. Put the dish into a double kettle, cover
and put live embers on the lid. After heating the roast thoroughly for 1/2 hour
it should be garnished with a border of scrambled eggs and small roast potatoes
.
96. Roast Veal Ragout. A good-sized piece of butter or roast meat fat is browned
with a few chopped onions, add a large spoonful of flour and stir until brown;
also add some bouillon made from the cracked bone of the roast with a little
water, white vinegar, a few bay leaves, ground cloves, sliced pickles, sugar and
salt, and finally the roast veal slices.
Time of cooking, 1/2-3/4 hours.
97. Veal Roast for Invalids. For this purpose take the broad thin upper part of
the loin, pound it, take off the skin, lay it out flat and roast it with a very
slow fire for not longer than 20 minutes, turning frequently. When serving,
sprinkle with fine salt, cook some cream and brown gravy in the pan to a thick
consistency, and serve with mashed potatoes and cauliflower puree.
98. Veal Steak for Invalids. Take a piece from the loin the same as directed in
the preceding receipt, cut it into slices of medium thickness, remove all of the
skin, pound a little and lard nicely. Use the scraps together with some pieces
of beef to make a meat broth, melt butter and fry the steaks carefully; pour off
the butter and then cover the steaks with bouillon which has been thickened with
cornstarch and seasoned with lemon juice and Madeira.
Serve with mashed potatoes .
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