|
Classic
Cook Books
< last page | next page >
page 36
KNUCKLE OF VEAL.
BOIL a half pint of pearl barley in salt and water till quite tender, drain the
water from it and stir in a piece of butter, put it in a deep dish; have the
knuckle nicely boiled in milk and water, and lay it on the barley, pour some
parsley and butter over it.
BAKED FILLET OF VEAL.
TAKE the bone out of the fillet, wrap the flap around and sew it, make a
forcemeat of bread crumbs, the fat of bacon, a little onion chopped, parsley,
pepper, salt, and a nutmeg pounded, wet it with the yelks of eggs, fill the
place from which the bone was taken, make holes around it with a knife and fill
them also, and lard the top; put it in a Dutch oven with a pint of water, bake
it sufficiently, thicken the gravy with butter and brown flour, add a gill of
wine and one of mushroom catsup, and serve it garnished with forcemeat balls
fried.
SCOTCH COLLOPS OF VEAL.
THEY may be made of the nice part of the rack, or cut from the fillet, rub a
little salt and pepper on them, and fry them a light brown; have a rich gravy
seasoned with wine, and any kind of catsup you choose, with a few cloves of
garlic, and some pounded mace, thicken it, put the collops in and stew them a
short time, take them out, strain the gravy over, and garnish with bunches of
parsley fried crisp, and thin slices of middling of bacon, curled around a
skewer and boiled.
< last page | next page >
Classic
Cook Books
|
