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Classic
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page 114
a little pepper, salt, sweet marjoram, and one egg well beaten; put this mixture
upon the pieces of veal, fastening the four corners together with little bird
skewers; lay them in a pan with a sufficient veal gravy or light stock to cover
the bottom of the the pan, dredge with flour, and set in a hot oven. When
browned on top, put a small bit of butter on each, and let them remain until
quite tender, which will take twenty minutes. Serve with horse-radish.
VEAL CHEESE.
Prepare equal quantities of boiled sliced veal and smoked tongue. Pound the
slices separately in a mortar, moistening with butter as you proceed; then pack
it in a jar or pail, mixing it in alternate layers; first, the tongue and then
the veal, so that when cut it will look variegated. Press it down hard and pour
melted butter over the top. Keep it well covered and in a dry place. Nice for
sandwiches, or sliced cold for lunch.
VEAL CROQUETTES.
Mince a coffee cup of cold veal in a chopping bowl, adding a little cold ham,
and two or three slices of onion, a pinch of mace, powdered parsley and pepper,
some salt. Let a pint of milk or cream come to the boiling point, then add a
tablespoonful of cold butter, then the above mixture. Beat up two eggs and mix
with a teaspoonful of corn-starch or flour, and add to the rest; cook it all
about ten minutes, stirring with care. Remove from the fire, and spread it on a
platter, roll it into balls, when cooled flatten each; dip them in egg and
bread-crumbs, and fry in a wire basket, dipped in hot lard.
BROILED VEAL CUTLETS. (Fine.)
Two or three pounds of veal cutlets, egg and bread-crumbs, two tablespoonfuls of
minced savory herbs, salt and pepper to taste, a little grated nutmeg.
Cut the cutlets about three-quarters of an inch in thickness, flatten them, and
brush them over with the yolk of an egg; dip them into bread-crumbs and minced
herbs, season with pepper and salt, and fold each cutlet in a piece of white
letter paper well buttered; twist the ends, and broil over a clear fire; when
done remove the paper. Cooked this way, they retain all the flavor.
VEAL POT-PIE.
Procure a nice breast or brisket of veal, well jointed, put the pieces into the
pot with one quart of water to every five pounds of meat; put the pot over a
slow fire; just before it comes to a boil, skim it well and pour in a teacupful
of cold water; then turn over the meat in order that all the scum may rise,
remove
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