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Classic
Cook Books
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page 84
To stew a Neck of Veal.
Cut the neck of veal in steaks, and season them well with a mixture of salt,
pepper, grated nutmeg, thyme, and knotted marjorum. Stew these gently over a
slow fire, in cream or new milk, till they be enough, then add two anchovies,
some gravy or strong broth, and a piece of butter rolled in flour. Toss it up
till it becomes thick. Then put it in a dish, and serve it up hot. Garnish with
lemon sliced.
To stew a breast of Veal.
Let the breast be fat and white, cut off both ends and boil them for gravy. Make
a forced-meat of the sweet-bread boiled, a few crumbs of bread, a little beef
suet, two eggs, pepper and salt, a spoonful or two of cream, and a little grated
nutmeg; with which mixure, having raised the thin part of the breast, stuff the
veal; skewer the skin close dawn, dredge it over with flour; tie it up in a
cloth, and stew it in milk and water about an hour.
The proper Saucefor this dish is made of a little gravy, about a gill of
oysters, a few mushrooms shred fine, and a little juice of lemon, thickened with
flour and butter.
To stew a Pig.
Roast a pig till it is thorough hot, then skin it, cut it in pieces, and put it
into a stew-pan, with a sufficient quantity of strong gravy, a gill of white
wine, some pepper, salt and nutmeg,
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