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Classic
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page 116
taste, and a small piece of butter; pare and cut in halves twelve small Irish
potatoes, put them into the stew-pan; when it boils, have ready a batter made
with two eggs, two spoonfuls of cream or milk, a little salt and flour enough to
make it a little thicker than for pan-cakes; drop this into the stew, a spoonful
at a time, while it is boiling; when all is in, cover the pan closely so that no
steam can escape; let it boil twenty minutes, and serve in a deep dish.
VEAL LOAF.
Three pounds of raw veal, chopped very fine, butter the size of an egg, three
eggs, three tablespoonfuls of cream or milk; if milk use a small piece of
butter; mix the eggs and cream together; mix with the veal four pounded
crackers, one teaspoonful of black pepper, one large tablespoonful salt, one
large tablespoonful of sage; mix well together and form into a loaf. Bake two
and one-half hours, basting with butter and water while baking. Serve cut in
thin slices.
VEAL FOR LUNCH.
Butter a good-sized bowl, and line it with thin slices of hard-boiled eggs; have
veal and ham both in very thin slices; place in the bowl a layer of veal, with
pepper and salt, then a layer of ham, omitting the salt, then a layer of veal,
and so on, alternating with veal and ham, until the bowl is filled; make a paste
of flour and water, as stiff as it can be rolled out; cover the contents of the
bowl with the paste, and over this tie a double cotton cloth; put the bowl into
a sauce-pan, or other vessel, with water just up to the rim of the bowl, and
boil three hours; then take it from the fire, remove the cloth and paste, and
let it stand until the next day, when it may be turned out and served in very
thin slices. An excellent lunch in travelling.
VEAL PATTIES.
Cut portions of the neck or breast of veal into small pieces, and, with a little
salt pork cut fine, stew gently for ten or fifteen minutes; season with pepper
and salt, and a small piece of celery chopped coarsely, also of the yellow top,
picked (not chopped) up; stir in a paste made of a tablespoonful of flour the
yolk of one egg, and milk to form a thin batter; let all come to a boil, and it
is ready for the patties. Make the patties of a light, flaky crust, as for
tarts, cut round, the size of a small sauce-plate; the centre of each, for about
three inches, cut half way through, to be raised and serve as a cover. Put a
spoonful of the stew in each crust, lay on the top, and serve. Stewed oysters or
lamb may be used in place of veal.
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