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Classic
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page 476
hours. Baste with butter and water while baking. Serve cold, cut into thin
slices.
18. Braised Veal. Take a piece of veal from the shoulder weighing about 5
pounds, take out the bones, and tie up the meat. Put a piece of butter into a
kettle with a few slices of onion. Put the meat into this and let it get hot.
Salt and pepper the meat, put on a me dium fire, let it brown on one side, then
turn and brown on the other side. Then put the kettle where it will sim mer
slowly, and if there is not juice enough for the gravy, add a few tablespoonfuls
of water and a little more butter. This can be served either warm or cold.
19. Roast Spare Ribs. Crack the ribs through the middle and trim off all the
ends, rub with salt and sprinkle with pepper, fold over, stuff with a dressing,
sew up tightly, place in a dripping pan with a little water, and baste
frequently. Brown on one side and then turn so that both sides will be equally
brown.
20. Potted Ham. For 2 pounds of lean ham, take one of fat pork, mace, half of a
nutmeg, grated, and a half teaspoonful of cayenne pepper. Mince the ham very
fine, chopping fat and lean together, then pound in a mortar, adding the
seasoning; put into a dish and bake for about 1/2 hour; then press it into a
stone jar, fill up the jar with clarified lard, cover closely and paste over it
a piece of thick paper. This will keep a long time in the Winter.
FISH.
1. Baked Pickerel. Wash and wipe the fish carefully, and lay into dripping pan
with a very little water. Bake slowly, basting often with butter and water. Take
a cupful of rich milk or sweet cream, add a few spoonfuls of hot water, stir in
two large spoonfuls of butter and a little chopped parsley; heat by setting the
dish into boiling water, stir in the gravy from the fish, and let it come to a
boil. Place the fish into a hot dish and pour the sauce over it.
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