Veal Pates

Ingredients

Cold roast veal, cold ham, pepper, salt, lemon-peel, a little gravy and milk; pastry.

Method

Mince some cold roast meat very fine, also some ham, and mix with the veal in the proportion of two-thirds veal and one-third ham; season to taste with pepper, salt, and a little lemon-peel, and wet well with gravy and a little milk. Bake quickly in pate tins lined with puff paste. If eaten hot, send to table in the tins; if cold, slip them out and pile them on a dish, with sprigs of parsley between.

Jellied Veal

Ingredients

2 lbs. of knuckle of veal, shallots, pepper, salt, mace, and thyme to taste.

Method

Wash the veal and cut it into three pieces. Boil it slowly, until the meat will slip easily from the bones - three to four hours; take it out of the liquor, remove all the bones and chop the meat fine, add the seasoning, seeing first that the shallots are also chopped very fine. Put back into the liquor, boil until it is almost dry and can be stirred with difficulty. Turn into a mould, and stand aside till next day. Serve cold, cut in slices and garnished with parsley. The juice of a lemon, stirred in just before it is taken from the fire, is an improvement.

Veal Scallop

Ingredients

Cold roast or boiled veal, breadcrumbs, pepper and salt, a little butter, and 1 egg.

Method

Chop some cold roast or stewed veal very fine, put a layer in the bottom of a buttered pudding-dish, and season with pepper and salt. Next have a layer of finely-powdered bread raspings. Strew some bits of butter upon it, and wet with a little milk; then more veal, seasoned as before, and another round of bread raspings, with butter and milk. When the dish is full, wet well with gravy or broth, diluted with warm water. Spread over all a thick layer of raspings, seasoned with salt, wet into a paste with milk, and bound with a beaten egg or two, if the dish be large. Stick butter-bits thickly over it; invert a tin pan so as to cover all, and keep in the steam, and bake. If small, half-an-hour; three-quarters will suffice for a large dish. Remove the cover ten minutes before it is served, and brown.

Mock Pigeons (Veal)

Ingredients

2 slices from a fillet of veal, breadcrumbs, a little chopped ham or bacon, pepper, salt, ketchup, a very little thyme and parsley, browned flour, 2 cups of gravy or stock.

Method

Take the bones from the fillets - which should be about an inch thick - flatten them with a hatchet, and spread each with a forcemeat made of the breadcrumbs, ham, and herbs, and season with pepper and salt. Boll the meat up and bind into oblong rolls with soft string; lay it in a deep dish and pour over it two cups of gravy or stock; turn another dish over them, and bake nearly two hours, basting well with the gravy. When done, lay them on a hot dish, thicken the gravy with browned flour, and season it with pepper, salt, and ketchup. Boil up, pour part over the pigeons and serve the rest in a tureen. The string must be cut and removed before sending to table, but in so doing care must be taken that the shape of the pigeons is not spoiled.

Veal Cutlets (Stewed)

Ingredients

2 lbs. of veal cutlets, 1 small onion sliced, 4 tablespoonfuls of tomato sauce, salt and pepper, with a bunch of sweet herbs, 1/2 teacup of gravy, enough butter or clear dripping to fry the cutlets.

Method

Trim the cutlets and fry them till of a light brown, but not crisp; take them out and put them in a covered saucepan. Have ready the gravy in another saucepan, with the tomato sauce stirred into it; fry the sliced onion in the fat from which you have taken the cutlets, and add this with the fat to the gravy. Put in the pepper, salt, and herbs, pour over the cutlets, and simmer, covered, for twenty minutes.

Veal Cake

Ingredients

Slices of cooked or uncooked veal, slices of boiled ham, 2 eggs (boiled hard), enough stock or gravy to fill up the mould, and gelatine to set it, small forcemeat balls, pepper and salt.

Method

Butter a plain round or oval mould, and line the bottom and sides with slices of egg and forcemeat balls, arranged according to taste, then nearly fill it with layers of veal and ham, taking care to season with pepper and salt. If the stock or gravy is not stiff enough to set, add a little gelatine previously soaked in cold water, and melt it over the fire. Fill up the mould with this, and bake for an hour in a moderate oven. Stand it aside till quite cold, turn it out and garnish with parsley and a little of the jelly.