Cut veal, chicken, or beef into pieces; put them with strips of pork into boiling water and cook until tender; season with salt, pepper, and butter. There should be enough liquid to make a generous amount of gravy. When the stew is ready cook the dumplings, and place them on the same dish around the stew. If suet dumplings are used, they must be placed in the pot as soon as it boils in order to cook them a sufficient length of time. It is better to cook either kind of dumplings in a separate pot with plenty of water, and not remove them until the stew is dished and ready to be sent to the table.
2 cupfuls of flour. ½ teaspoonful of salt.
2 teaspoonfuls of baking powder. 1 cupful of milk.
Mix the flour, salt, and baking powder well together, then stir in quickly the milk. Have the dough quite soft. Drop the batter from a spoon into the stew, or into boiling water; or, if preferred, make the dough just consistent enough to roll, and cut it into squares. The stew must not be allowed to stop simmering after the dumplings are in; and they must be served immediately after being taken from the pot, or they will fall. It will take ten minutes to cook them.
1 cupful of chopped suet.
2 scant cupfuls of flour.
1 teaspoonful of salt. ½ cupful of cold water.
Mix together lightly the flour, suet and salt; then with a knife stir in quickly the water. The dough must be soft, but not sticky. Put it on a board, and roll it lightly to one inch thickness, and place it on the boiling stew in one cake. The stew must not stop boiling for a moment, or the dumpling will fall. Cook for one hour. The dough may be rolled into balls if preferred. When the dumpling is put in, draw the pot forward where it will heat quickly, and not arrest the boiling. When it is thoroughly hot, place it where it will simmer continually during the hour of cooking. If this rule is observed, it will be light and spongy. Where cooked meat is used, which does not require such long cooking, the dumplings may be boiled in water.
This mixture can be used for fruit and for roly-poly puddings (see page 443).
Wipe a knuckle of veal clean with a wet cloth; have it well broken. Put it in a saucepan with two quarts of water, or enough to cover it. Tie in a piece of cheese-cloth one tablespoonful each of chopped onion, carrot, and turnip, a little parsley and celery, three cloves, and a blade of mace. Put it in the pot. Boil slowly until the veal falls from the bone; then strain it, and put the liquor again in the saucepan; season it with salt, pepper, and a little lemon juice. Reduce it to one quart by boiling with the cover off the saucepan. Cut two hard-boiled eggs into thin slices, and with them ornament the bottom of a plain mold; a brick ice-cream mold, or a small tin basin will do. Put a very little of the liquor in to fix the ornament, but not enough to float the egg slices. When set add a little more of the liquor, enough to make a layer of jelly one quarter of an inch thick. When that is set fill the mold with, the veal, and place slices of boiled egg between the layers of meat. Around the sides of the mold lay in slices of egg. Then pour in as much of the liquor as it will hold, and set away to harden. This makes a good cold dish to use with salad.
JELLIED VEAL DECORATED WITH SLICES OF HARD-BOILED EGG. GARNISHED WITH LETTUCE.
3 pounds of veal. ½ pound of ham, or ¼ pound of salt pork. 2 eggs.
1 teaspoonful of salt. ½ teaspoonful of pepper. 1 teaspoonful of onion juice. ½ teaspoonful of ground mace. ½ teaspoonful of allspice.
Chop the Veal and ham very fine, mix into it the other ingredients, and mold it into a loaf; or press it into a mold or tin to form a loaf; then turn it on a baking dish. Baste it with beaten egg, and sprinkle it with bread crumbs, Cook in moderate oven for two hours, basting it several times with melted butter and water. This dish is to be served cold.
Chop veal to a fine mince. Put into a baking-dish alternate layers of veal and bread crumbs, sprinkling the meat with salt and pepper, the crumbs with bits of butter. Over the top pour a white sauce made of one tablespoonful each of butter and flour, and one cupful of milk. Spread over it a layer of crumbs, and put in the oven to brown.