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Classic
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page 83
Set this over a quick fire, till the pan be full of gravy; which will be in a
little time; add to it a little mushroom juice, and then serve it up hot; and
garnish with sliced lemon, or small pickles and red cabbage.
To stew Veal in general.
Let the veal be under-roasted, or boiled; cut it into thick slices, and just
cover the veal with water in a stew-pan. Season with pepper, salt, and grated
nutmeg, a little mace, sweet marjoram, a shallot, and lemon-thyme, or a little
grated lemon-peel. Stew all together, and when almost enough, put into the
liquor a little good gravy, and mushroom liquor, a glass of white wine and a
little lemon juice. Let these stew a little longer. Then strain off the liquor,
and thicken it with butter and flour. Lay the meat in the dish, and pour the
sauce over it. Garnish the dish with sippets, and fried oysters, or bits of
broiled bacon and sliced lemon on the rim of the dish.
To stew a Knuckle of Veal.
Boil the knuckle till there is just enough liquor for sauce. To which add one
spoonful of catchup, one of red wine, and one of walnut pickle; also some
truffles, morels, or dried mushrooms cut small, if you please. Boil all
together. When enough, take up the meat; lay it in a dish, pour the sauce or
liquor over it, and send it to table, garnished with sliced lemon.
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Classic
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