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Classic
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page 475
each, set into a hot oven and keep them until the dinner is ready to be dished
up. Take the pudding out of the oven the last moment and send to the table hot.
15. Welsh Rare-Bit. Cut thin slices of bread, remove the crust and toast
quickly; butter and cover with thin slices of rather new cheese, spread over
this a little mustard and place on a tin in a hot oven until the cheese is
melted, then cut into square pieces of any size, and serve at once on a hot
dish, as it is spoiled if allowed to get cold. If mustard is not liked it may be
omitted. Some think it more delicate if the toast is first dipped into a pan of
boiling water; have some cheese melted in a cup and pour some over each slice.
Have the plates hot and serve a slice to each person.
16. Veal Loaf No. 1. Take a cold fillet of veal, and (omitting the fat and skin)
mince the meat as fine as possible. Mix with it a quarter of a pound of the
fattest part of a cold ham, also chopped small. Add a teacupful of grated
bread-crumbs, a grated nutmeg, half a dozen blades of mace, powdered, the grated
yellow rind of a lemon, and two beaten eggs. Season with a salt, spoonful of
salt, and half a salt-spoonful of cayenne. Mix the whole well together, and make
it into the form of a loaf. Then glaze it over with beaten yolks of eggs, and
strew the surface evenly, all over, with grated bread crumbs or with pounded
cracker. Set the dish into an oven, and bake it half an hour, or till hot all
through. Have ready a gravy made of the trimmings of the veal, stewed in some of
the gravy that was left when the fillet was roasted the day before. When
sufficiently cooked, take out the meat, and thicken the gravy with beaten yolk
of an egg, stirred in about three minutes be fore you take it from the fire.
Send the veal loaf to the table in a deep dish, with the gravy poured round it.
Chicken loaf, or turkey loaf, may be made in the same manner.
17. Veal Loaf No. 2. Chop 3 pounds of raw veal very fine, 3 eggs, 3
tablespoonfuls of milk or cream and butter the size of an egg; mix all together,
roll 4 crackers until fine and mix with the meat. Season with salt and pepper
and form into a loaf. Bake about 2 1/2
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