of the joints are as follows: -
best end – Loin, chump end – Fillet – Hind Knuckle – Fore Knuckle – Neck,
best end – Neck, scrag end – Blade Bone – Breast, best end – Breast,
Fillet, and Knuckle – Back Ribs – Breast, Neck, and Head.
Scotland, the Veal seldom exceeds four weeks old, therefore it is not cut
into so many divisions as is the practice in England, where it is often
eight weeks old. The Entrails are named the Pluck, which consists of the
Heart, Liver, Lights, Nut, Melt, and Skirts, the Throat, Windpipe, and
PREPARATORY REMARKS ON VEAL.
should be fine in the grain, firm, white, and fat, and the leg bone small.
The finest Calves have the smallest kidney, and its being well covered
with thick white fat, indicates good veal. The fillet of a cow calf is to
be preferred, on account of the udder. The prime joints are the Fillet,
the Loin, the chump end of the Loin, and the best end of the Neck. The
keep it, the same directions may be followed, which are given for keeping
Fillet is to be roasted, it should be washed, well dried, and the bone
taken out, the space filled with a fine stuffing, part of which should be
put under the flap, then formed into a round, and firmly skewered. That
the fire may be clear and strong, it should be made up some time before
putting down the roast, which should at first be placed at some distance
from it, and be frequently and well basted with butter. When about half
roasted, a piece of white paper is tied over the fat; a little before
serving, it is removed; the meat is then sprinkled with salt, dredged with
flour, and well basted to froth it. When dished, finely-melted butter is
poured over it, with which may or may not be mixed some lemon pickle or
brown gravy. It is garnished with cut lemon.
weighing ten or fourteen pounds requires four hours to roast. The Loin
will take about three hours to roast; and is basted, the fat covered with
paper, and served like the Fillet. A slice of thin toasted bread is also
served with it, on which the carver should lay a part of the kidney fat,
and sprinkle it with salt and pepper.
Shoulder stuffed with forcemeat will take from two to three hours to
end of the Neck may be roasted or boiled; if boiled, melted butter, made
thick with parsley, is poured over it. A Knuckle of Veal may be boiled and
served in the same way.
pork, ham, bacon, tongue, or sausages, is the general accompaniment to
roasted or boiled Veal.
breast of veal; chop and strew over it some finely-chopped sweet herbs;
make a forcemeat of beef suet, grated bread, lemon-peel, a small onion
pounded; season with white pepper, grated nutmeg, and salt; pound it in a
marble mortar, and lay it thickly over the veal; roll it up firmly, sew it
in a cloth, and boil it for three hours. The sweetbread is to be boiled,
sliced, and laid round the dish. For gravy, boil the bones and parings of
the veal with a bunch of parsley. Strain and season it with white pepper,
salt, and mushroom powder; thicken it with butter and flour; and a little
before serving, add three or four table-spoonfuls of cream.
ROLLKLOPS OF VEAL.
some thin slices from a fillet of veal, and beat them. Take part of the
fat from the loin and kidney; mince it finely, with a small bit of veal,
and six anchovies; season with salt, pounded ginger, and mace; put it over
the slices of veal, and roll them up. Dip them into the beaten yolk of an
egg, and then into grated bread; repeat this a second time, and fry them
of a nice brown colour in clarified beef dripping; then stew them in some
good gravy, adding a little walnut pickle and half a pint of white wine.
small breast of veal, and spread over it a rich and highly-seasoned
forcemeat. Cut four hard-boiled eggs the long way into four pieces, and
lay them in rows, with green pickles between each row. Roll up the veal
tightly, and sew it; then put it into a cloth, and bind it with tape. Lay
a slice of ham over it, and put it into a sauce-pan, together with some
strong stock, and a little whole pepper, and stew it for three hours. Make
a rich gravy, and boil it up with a little white wine and lemon juice or
lemon pickle; pour it over the veal; add some egg and forcemeat balls, and
garnish with cut green pickles. This dish is very good when cold.
STEW A BREAST OF VEAL.
roast the veal till of a light brown, then stew it over a stove for two
hours, in a rich gravy, with a shallot, three cloves, a blade of mace, a
little walnut pickle, some oyster liquor, and a few small mushrooms. Half
an hour before serving, add a little anchovy liquor. Garnish with cut
lemon, and curled parsley.
ANOTHER WAY TO STEW A BREAST OF VEAL.
the blade bone, and stuff the hole with a nice forcemeat; sew it up, half
roast it, and make a quart of gravy of the bones and trimmings; season it
with whole pepper, two blades of mace, a bit of lemon-peel, a large onion,
some salt, and a bunch of parsley. Strain and thicken it with butter
rolled in flour; put in the veal and a table-spoonful of vinegar; let it
stew nearly two hours. A little before serving, add a table-spoonful of
lemon pickle, and a glass of white wine. Forcemeat balls may be served
ANOTHER WAY TO STEW A BREAST OF VEAL.
the short bones or gristles of a breast of veal; stew them in a little
white stock, with a slice of ham, an onion, stuck with one or two cloves,
some whole pepper, a bunch of parsley, and a little salt. When tender,
take out the meat, strain the stock, and put it on with a pint and a half
of green peas; boil them, and add the veal, and let them stew for twenty
minutes. Serve the gristles in the middle, and the peas round them.
ANOTHER WAY TO STEW A BREAST OF VEAL, WITH GREEN PEAS.
quart of gravy with the scrag end; strain it; cut the rest of the veal
into small pieces of nearly an equal size; put it into a stew-pan, with
the gravy, some pepper, salt, mace, half an ounce of butter, and a quart
of green peas. Cover the pan closely, and let it stew nearly two hours;
then put in a lettuce cut small, and let it stew half an hour longer. A
little before serving, add half an ounce of browned butter, mixed with a
BROIL A BREAST OF VEAL.
roast and then score it; season it with parsley, a few finely-minced sweet
herbs, a little pepper and salt, and broil it. Make a sauce of some gravy
seasoned with onion, grated nutmeg, mace, salt, and an anchovy; boil and
strain it; thicken it with flour and butter. Add some minced capers and
small mushrooms; pour it quite hot over the veal. Garnish with sliced
ROAST A LOIN OF VEAL WITH BECHAMEL.
oblong piece of skin from the most fleshy part of a loin of veal, leaving
one long side attached to the meat; turn it back, take out all the meat,
being careful not to let the knife go through the under side; mince it,
put it into a basin, season it with cayenne pepper and grated nutmeg, and
moisten it well with good cream. Wash and dry the loin and put the meat
into the space from which it was taken; sew the skin neatly round the
three open sides. When put down to roast, cover the loin with a buttered
paper, and baste the joint very frequently; take off the paper half an
hour before it is taken up, to let the roast get a fine brown colour.
Serve it with melted butter poured over it, and garnish it with cut lemon.
STEW A FILLET OF VEAL.
lard, and stuff a fillet of veal; half roast, and then stew it with two
quarts of white stock, a tea-spoonful of lemon pickle and one of mushroom
catsup. Before serving, strain the gravy, thicken it with butter rolled in
flour, add a little cayenne, salt, and some pickled mushrooms; heat it,
and pour it over the veal. Have ready two or three dozen of forcemeat
balls to put round it and upon the top. Garnish with cut lemon.
neck of veal into cutlets, or take them off a leg. Season two well-beaten
eggs with pounded mace, nutmeg, salt, pepper, and finely-chopped sweet
marjoram, lemon thyme, and parsley; dip the cutlets into it, sift over
them grated bread, and fry them in clarified butter. Serve with a white
sauce, forcemeat balls, and small mushrooms. Garnish with fried parsley.
ANOTHER WAY TO DRESS VEAL CUTLETS.
neck of veal into thin cutlets, and beat them; brown some butter with an
onion and some parsley chopped small. Dip the cutlets into the butter, and
then into finely-grated bread, seasoned with pepper and salt; broil them
of a brown colour; mince the peel of half a Seville orange pared very
thin; add it and a grate of ginger to some good thickened gravy, and pour
it hot upon the cutlets.
ANOTHER WAY TO DRESS VEAL CUTLETS.
off a leg, or from the thick part of a loin of veal; beat them a little
with a rolling-pin, and fry them in butter of a light brown. Take them out
of the pan, pour off the butter, and strew over them grated bread,
seasoned with minced parsley and lemon thyme, grated lemon-peel and
nutmeg, white pepper, and salt. Put them into a stew-pan with a piece of
fresh butter, and let them fry slowly till of a good brown. Add a quarter
of a pint of good gravy, and a small tea-cupful of thick cream; let all be
made very hot, frequently shaking the pan. Serve it garnished with cut
lemon or forcemeat balls, mushrooms, and false eggs. False eggs are made
of the yolk of two hard-boiled eggs, which are rubbed smooth, and then
made up with fresh butter into the form of small eggs.
CUTLET A LA VENITIENNE.
neat cutlets the best par of a neck of veal; trim and flatten them. Chop
separately half a pint of mushrooms, a few shallots, and a little parsley;
stew these over a slow fire, with a small bit of butter and little rasped
fat bacon. When done, put in the cutlets, and season them well with pepper
and salt, and let them stew over a slow fire till quite tender; skim off
the fat, and add a spoonful of sauce tournee, and the yolks of three eggs
beaten with a little cream; then mix in the juice of a lemon and little
cutlets off a leg or any lean piece of veal; trim and flatten them; dip
them into a beaten egg, then into grated bread, mixed with parsley
parboiled and finely minced, some pepper, salt, and a little pounded mace;
fry them in butter. With the trimmings of the meat, made a well-seasoned
gravy; thicken it, and add one or two table-spoonfuls of white wine; or
put a table-spoonful of butter with two spoonfuls of flour into a
stew-pan, and brown it; add half a pint of boiling water, a little pepper,
salt, and white wine; boil it a few minutes; pour the gravy into the dish,
and lay in the cutlets. Garnish with cut lemon and parsley.
COLLAR A BREAST OF VEAL.
and lay over it a thick layer of forcemeat, made with bread crumbs,
shopped oysters, parsley, and grated ham, season with lemon-peel, salt,
white pepper, and nutmeg, mixed with an egg beaten up. Roll and bind it
with tape; boil it in a cloth, and put it on in boiling water; let it boil
gently for three hours. Boil the bones with an onion, a bunch of sweet
herbs, salt, and white pepper; strain and thicken it with three
table-spoonfuls of cream, the yolks of two eggs beaten up, and a bit of
butter mixed with flour. Parboil and slice the sweetbread, dip it into an
egg, and strew over it grated bread; fry it with forcemeat ball. Serve the
veal with the sauce poured over it. Garnish with the sweetbread and
breast of veal, and beat it flat; cover the inside with a nice stuffing
moistened with eggs; roll it very tightly, bind it, and bake it in an oven
with some weak stock in the dish. Make a rich gravy; strain and thicken
it, and pour it over the veal. Serve with or without forcemeat balls, and
garnish with cut lemon.
deep for a long time, in a pickle made with bran and water, a little salt,
and vinegar, poured cold over it.
OF VEAL A LA CHREME.
bones short of a small breast of veal, and skewer the flank underneath,
and make the neck as square as possible. Lay it for two hours in oil, with
chopped parsley, in buttered paper, and fasten it upon the spit, so as to
preserve the square form; roast it about an hour and a quarter; take off
the paper, baste it with, and pour over it, a thick veloutee sauce.
OF VEAL A LA BARBARIE.
neck of veal neatly; lard it in chequers, with black truffles cut into
nails. Stew the neck the same way as a ficandeau, putting bacon over the
top, that the colour of the veal and truffles may be preserved. When done,
glaze it slightly, and serve it with a sauce Italienne, with truffles.
a marble mortar, cold veal and fowl, with a little suet, some chopped
lemon-peel, lemon thyme, chives, and parsley. Season with nutmeg, and
pepper and salt; mix all well together, and add the yolk of an egg well
beaten; roll it into balls, and dip them into an egg beaten up; then sift
bread crumbs over them, and fry them in butter.
a marble mortar, the kidney and the surrounding fat; season with pepper,
salt, grated lemon-peel, and nutmeg; mix with it the yolk of an egg well
beaten, lay it upon thin toasted bread, cut into square bits. Put a little
butter in a dish, lay in the kidney toasts, and brown them in an oven.
Serve them very hot.
together with a beaten egg, equal quantities of grated bread, and the fat
and lean part of a cold kidney of veal, very finely minced, and seasoned
with pepper and salt; form it into small cakes, fry them in boiling lard
or butter, drain them upon the back of a sieve before the fire, and serve
them garnished with fried parsley. The lean part of the cold roasted veal
may be substituted for the lean part of the kidney.
FRICANDEAU OF VEAL.
piece of veal from the leg, the same in width and depth, and about eight
inches in length. Make a hole in the under part, and fill it with
forcemeat; sew it up, lard the top and sides, and cover it with slices of
fat bacon, and then with white paper. Put into a sauce-pan some slices of
undressed mutton, three onions and one carrot sliced, a bunch of sweet
herbs, and a quart of good stock; put in the veal, cover the pan closely,
and let it stew for three hours. Take out the veal, strain the gravy, and
take off all the fat; add a table-spoonful of lemon pickle, and three of
white wine; boil it quick to a glaze; keep the fricandeau over hot water,
and covered, then glaze it, and serve with the rest of the glaze poured
round it, and sorrel sauce in a sauce tureen.
WAY TO MAKE A FRICANDEAU OF VEAL.
slices of veal, lard them all through, and put them into a sauce-pan with
some white stock, and a bit of ham, one onion, a little mace and pepper.
Stew them gently an hour and a half; take them out, strain the gravy, and
take off all the fat; boil it up quickly, lay in the fricandeau, and stew
them till the liquor becomes like a brown jelly; take care they do not
burn. Scald in boiling water three handfuls of sorrel; chop it, take out
the meat, and make the sorrel hot in the sauce, and serve the fricandeau
ANOTHER WAY TO MAKE A FRICANDEAU OF VEAL.
finely one pound of the lean of a loin of veal, and half a pound of the
kidney fat; season it with white pepper, salt, grated lemon-peel, the
juice of one lemon, and a finely-shred anchovy. Soak in boiling milk, two
rusks, or biscuits, and mix it all well together; make it into balls, with
a little flour. Fry them of a light brown, in butter, then stew them in
some highly-seasoned gravy, dish them carefully, and strain the gravy over
them. Garnish with cut lemon.
ANOTHER WAY TO MAKE A FRICANDEAU OF VEAL.
slice of veal about an inch and a half thick; lard the top, and blanch it
for a moment in boiling water; then stew it in stock, with a bunch of
sweet herbs, and, when it is done enough, withdraw it from the sauce-pan,
that the sauce may be well skimmed; strain it, put it into another
sauce-pan, and reduce it on the fire till almost wasted; put in the veal,
and glaze it, and when the larded side is well glazed, put it on the dish
in which it is to be served. Add a little cullis to what is in the
sauce-pan, and a very little stock, to detach it from the pan; put it in
the dish with the fricandeau, and under it a sorrel sauce, made as
follows: - Put into a sauce-pan some sorrel, lettuce, chervil, parsley,
cibol, and purslain, all well washed, minced, and pressed, with a good bit
of butter; do it on a brisk fire, till no water remains; put in a pinch of
flour moistened with cullis and gravy, adding pepper and salt, and stew it
till done enough.
fricandeaux may be done in the same way.
CAKE, TO BE EATEN COLD.
a mortar, as much cold roasted lean veal as will fill a small mould,
together with a slice of ham, or bacon, a piece of the crumb of bread
soaked in cold milk, two beaten eggs, a small bit of butter, the same of
shallot, or onion; season with pepper and salt, and mix all well together;
butter the mould, fill it, and bake it in an oven for about an hour; turn
it out when cold, and cut it into slices. Garnish with pickled eggs and
FOWL, WITH VEAL.
white part of a cold roasted or boiled fowl; put it, and some thin slices
of veal, into a sauce-pan, also some white stock, a squeeze of a lemon, a
few drops of shallot vinegar, and a dust of sugar; simmer it for a short
time, and serve it upon bread sippets, with the slices of veal laid on the
feet as for jelly; pick all the meat from the bones, add to it half a pint
of gravy, a little salt, pepper, and nutmeg, garlic, a shallot, and some
shred ham; simmer it for half an hour, dip a mould into water, put in a
layer of the meat, then some neatly-cut pickled beet-root, and some boiled
minced parsley, then a layer of meat, and so on, till the mould be filled;
when cold, turn it out. Garnish with pickled eggs, beet-root, and parsley.
clean, and blanch some calves’ feet; boil them till the bones will come
out, then stew them in a blanch. See calves; head plain. When done, drain
them and serve them with parsley and butter.
DRESS CALF’S FEET.
feet have been boiled for jelly, heat them in a rich white or brown sauce,
in melted butter, then into grated bread, and fry them. Serve with parsley
and butter, and garnish with fried parsley.
slices off a fillet, and flatten them with a roller; season them highly
with white pepper, mace, salt, and grated lemon-peel; put a bit of fat
into each roll, and tie them with a thread. Fry them of a light brown, and
stew them in some white stock, with two dozen of fried oysters, a glass of
white wine, a table-spoonful of lemon pickle, and some small mushrooms.
Stew them nearly an hour; take off the threads before serving.
olives may be dressed in the same way.
off a leg of veal some slices as thin as the blade of a knife, and about
four inches long; season them with pepper and salt, lay them into a deep
dish, pour over them nearly half a pint of white wine, let it stand for
three hours. Cover the bottom of a stew-pan with butter, dredge each slice
of the veal on both sides with flour, add a little more wine, and as much
good white stock as will cover it, and the juice of a lemon. Cover the pan
closely, and let it simmer five minutes, and serve it instantly, otherwise
it will become hard.
slices of lean cold veal; mince them very finely with a knife, and season
with white pepper, salt, grated, lemon-peel, and nutmeg; put it into a
sauce-pan, with a little white stock, or water, a table-spoonful of lemon
pickle, and a little mushroom powder. Simmer, but do not let it boil; add
a bit of butter rolled in flour, and a little milk or cream; put all round
the dish thin sippets of bread cut into a three-cornered shape; or, cover
the mince thickly with grated bread, seasoned with white pepper, salt, and
a little butter, and brown it with a salamander; or serve with poached
eggs laid upon the top.
calf’s head nicely, and cut out the bone of the lower jaw, and of the
nose, taking out the nose bone as close to the eyes as possible; wash the
head well in warm water, and let it blanch in some clean water. Prepare a
blanc, or sauce, as follows: - One pound of beef suet, and one pound of
fat bacon, cut small; half a pound of butter, a bunch of parsley, a little
thyme, two or three bay leaves, one or two onions, and the juice of a
lemon; season with salt, pepper, mace, cloves, and allspice; boil all this
an hour in six pints of water, then tie up the head in a cloth, boil it in
the sauce about three hours, and drain it; take out the tongue, skin, and
replace it; serve quite hot, with the following sauce: - Minced shallots,
parsley, the brains minced, some vinegar, salt, and pepper.
DRESSED CALF’S HEAD.
the hair off the head, first wash it clean, and put it on the fire with
plenty of cold water; let it boil a little time, try it the hair will pull
off easily – if not, boil it till it does, then lay it into cold water to
blanch; take off the skin, and cut it into bits an inch a half square; cut
what meat is on the head into thin slices, pick out the black part of the
eyes, and cut the remainder into rings; cut the ears like small straws,
skin the tongue, and cut it lengthwise, or leave it whole; put the brains
carefully upon a plate. Make a sauce of a quart of good gravy, thicken it
with butter and flour; season with half the peel of a lemon and the juice,
two blades of mace, or grated nutmeg, and cayenne; put in the head, and
let it stew till tender; add forcemeat balls, fried brown, a few
hard-boiled yolks of eggs, and a glass of white wine. Garnish with brain
cakes, made as follows: - Beat up the brains with a knife; pick out all
the skin and strings, mix with them two table-spoonfuls of flour, a grate
of lemon-peel, a little white pepper and salt, two eggs, well-beaten, and
half a pint of milk; fry them in butter, dropping them in with a spoon, so
as to make them the size of a crown-piece. Lay them before the fire upon
the back of a sieve, to drain and brown a little.
To make a
simple white gravy, that answers very well, take the bones of the head,
chopping away the nose; put them into a stew-pan with a quart of water, an
onion, some whole pepper, and salt, a little winter savory, and lemon
thyme; let it stew nearly two hours, strain it, put in the prepared head.
ANOTHER WAY TO MAKE DRESSED CALF’S HEAD.
clean a calf’s head very nicely, and with a sharp knife cut all the meat
entire from the bone; cut out the tongue, and carefully take out the
brains; lay it all in cold water for two or three hours. Mince very small
two pounds of lean veal, and one pound of beef suet, with the grated crumb
of a penny loaf, some sweet herbs, grated lemon-peel, nutmeg, pepper, and
salt; mix them well together, and bind it with the yolks of four eggs
beaten up; reserve as much of the forcemeat as will make twenty small
balls; wash the head clean, wipe it dry, and put the forcemeat into the
inside; close it, and tie it firmly with taps; put it into a stew-pan with
two quarts of gravy, half a pint of white wine, and a bunch of sweet
herbs; cover it closely, and let it stew gently. Boil the tongue, cut it
into thin slices, mince the brains with a little parsley, and a
table-spoonful of flour; add some pepper, salt, grated lemon-peel, and
nutmeg; beat two eggs and mix with the brains, drop it with a spoon in
small cakes into a pan of boiling dripping, and fry them of a light brown
colour. Fry the forcemeat balls, and drain them, with the cakes, upon the
back of a sieve before the fire; when the head has stewed till it be
sufficiently tender, put it into a dish and take off the tape; strain the
gravy, and thicken it with a table-spoonful of flour, of rice, and a
little bit of butter; if not well-seasoned, add more salt and pepper; put
in the tongue, make it all hot, and pour it over the head. Garnish with
the brain-cakes, forcemeat balls, and cut lemon.
ANOTHER WAY TO MAKE DRESSED CALF’S HEAD.
clean the head; cut off the meat into thin small pieces; soak some bits of
the fat for half an hour in spinach juice; strain, and add them with the
meat to three pints of rich veal or mutton stock, a pint of Madeira, an
ounce of butter mixed with flour, a large onion finely minced, the juice
of two lemons, the peel of one cut like straws, and a bunch of sweet
herbs. Stew all together for an hour; pick out the herbs; add some chopped
oysters, and put it into a deep dish, with puff-paste round the edge; bake
it till of a light brown, and garnish the top with hard-boiled yolks of
eggs and forcemeat balls. The oysters may be omitted.
ROAST A CALF’S HEAD.
clean it well; parboil it, take it out the bones, brains, and tongue; make
forcemeat sufficient for the head and some balls with bread crumbs, minced
suet, parsley, grated ham, and a little pounded veal, or cold fowl; season
it with pepper, salt, grated nutmeg, and lemon-peel; bind it with an egg,
beaten up, fill the head with it, which must then be sewed up, or fastened
with skewers, and tied. While roasting, baste it well with butter; beat up
the brains with a little cream, the yolk of an egg, some minced parsley, a
little pepper and salt; blanch the tongue, cut it into slices, and fry it
with the brains, forcemeat balls, and thin slices of bacon. Serve the head
with white or brown thickened gravy, and place the tongue, forcemeat
balls, and brains round it. Garnish with cut lemon. It will require one
hour and a half to roast.
blanch a calf’s head; boil it till the bones will come out easily, then
bone and press it between two dishes, so as to give it an oblong form;
beat with the yolk of four eggs, a little melted butter, pepper, and salt.
Divide the head when cold, and brush it all over with the beaten eggs, and
strew over it grated bread; repeat this twice. With the grated bread,
which is put over one half, a good quantity of finely-minced parsley
should be mixed; place the head upon a dish, and bake it of a nice brown
colour. Serve it with a sauce of parsley and butter, and with one of good
gravy, mixed with the brains, which have been previously boiled and
chopped, and seasoned with a little cayenne and salt.
PLAIN BOIL A CALF’S HEAD.
head, and take out carefully the brains and tongue; wash the head well,
and let it lie two or three hours in cold water. Boil it with the tongue
and brains gently in plenty of water, till it be quite tender; take out
the bones, and pour over the head parsley and butter made very thick; rub
the brains through a sieve; add to them a little chopped parsley, some
pepper, salt, flour, and butter; mix all well as a corner dish, or it may
be salted. When salted, the brains, with the addition of a little butter
and chopped parsley, may be put over the head, or served in a sauce
STEW CALF’S HEAD.
head; cut off the meat into square bits, and stew it in some good brown
gravy, with a table-spoonful of anchovy essence; of mushroom catsup,
Harvey sauce, and lemon juice, two table-spoonfuls each; half a
tea-spoonful of cayenne, and two ounces of butter mixed with flour; a
little before serving, add a tea-cupful of Madeira.
BRAINS WITH FRIED PARSLEY.
three or four brains, of nearly an equal size; parboil them, and take off
the skin; then boil them in water, with a little salt, vinegar, and
butter, a table-spoonful of vinegar, some salt and pepper, and some
parsley fried very green.
DRESS CALVES’ EARS.
ears of two calves deep at the bottom, and even, so that they may stand;
clean and wash them well, and boil them till tender in milk and water;
fill them with a nice forcemeat, tie them with thread, and stew them in a
little of the liquor they were boiled in; season it with pepper, salt,
mace, and a small onion minced. Before serving, thicken the sauce with the
yolk of an egg beaten up in a little cream.
A LA REINE.
meat of cold roasted veal, or that of fowls, into dice; season, and heat
it in a veloutee sauce. When cold, form it into rolls the length of the
dish; dip them into beaten eggs, and then into grated bread; repeat this,
and let them be completely covered with the grated bread; fry them of a
fine colour; drain and serve them with fried parsley laid between each.
cold roasted veal into very little bits, without any fat; reduce and
clarify two spoonfuls of white cullis, thicken it with the yolks of eggs
and a good bit of fresh butter; add a pinch of minced parsley and the
squeeze of a lemon; heat the veal in this, and serve it immediately.
Blanquettes of fowls may be made in the same way.
slices off a leg of veal, and season them with white pepper, pounded mace,
cloves, and salt. Lay thin slices of fresh butter between each layer of
meat into a potting pan or jar; cover it closely, and bake it in a quick
oven from one to two hours. When it is cold, pound the meat in a marble
mortar, pack it closely into a jar, and pour clarified butter over it.
small one pound and a half of cold veal, two ounces of butter, and a slice
of lean ham; pound them in a mortar, and mix, in five table-spoonfuls of
cream, two tea-spoonfuls of white pepper, one of salt, and some grated
lemon-peel. Make it up into cones about three inches high; rub them over
with an egg beaten up, sift grated bread over them, and fry them of a
light brown colour; put fried bread crumbs into the dish, and place the
cones upon them, or serve them with a brown gravy instead of crumbs. Cold
fowl, turkey, or rabbit, make god cones. Half the ingredients will be
sufficient for a corner dish.
PYRAMIDS OF RICE.
whole rice, make it up into the form of pyramids about three inches high,
or press it into small tin frames of that shape; take out part of the rice
at the bottom, and fill the space with sausage, or rich forcemeat; place
them in a dish, take off the frame, and pour round them some rich brown
CASSEROLE OF RICE.
cleaned and drained about half a pound of rice, moisten it in a stew-pan,
with some fat – that which gathers on the top of the liquor in which meat
has been boiled; strain some broth or soup, add to it a large quantity of
grease; some pieces of fat bacon, and a little salt, and mix it with the
rice, to make it swell as much as possible; stir it frequently over a slow
fire to keep it from sticking; when it is soft, strain it through a
cullender, and press it well with a wooden spoon. The mould being selected
for the casserole, rinse it with the fat drained from the rice, taking
care that every part of the inside of the mould be well greased; then
cover it with rice, and place a piece of the crumb of bread in the middle,
and cover it with rice also; press it in equally with a spoon, and let it
cool. When the rice has become firm, dip the outside of the mould into
boiling water; put a covering of paste made with flour and water; flatten
it all round with a spoon, and make an opening in the tope with a knife;
then put it into the oven, which cannot be too hot for a casserole, baste
it with the grease, and when it has become of a fine colour, take it out
of the oven, remove the crust, and take out the bread carefully, so that
the casserole may not be injured; next remove some of the rice from the
inside, taking care to leave enough to resist the weight of whatever may
be put inside of it. Fill it with minced meat, ragout, blanquette,
fricassee of chickens, macaroni, or scallops of fish, that have been
already served at table; return it to the oven, and when nicely browned,
CASSOLETTES OF RICE.
prepared as above may be put into smaller moulds – those called dariole
moulds – and it should be quite cold before it is turned out, the mince,
or whatever is put inside, being also cold; it must be put in carefully,
that none of it may mix with the rice, otherwise the cassolettes would
break in the process of frying; for the same reason, the dripping must be
very hot. Frying is the best and quickest method of doing them, but they
may also be browned in the oven as the casserole of rice.
CASSEROLE OF POTATOES.
peel some good mealy potatoes; pound, and mix with the mash some butter,
cream, and a little salt; put it about an inch and a half high upon a flat
dish, and leave an opening in the centre; bake the mash of a light brown
colour, and take out as much from the centre as will admit of a ragout,
fricassee, or macaroni, being put into it.
very finely some cold roasted veal, and a small bit of bacon; season it
with grated nutmeg and salt, moisten it with cream, and make it up into
good-sized balls; dip them into the yolks of eggs beaten up, and then into
finely-grated bread. Bake them in an oven, or fry them of a light brown
colour in fresh dripping. Before serving, drain them before the fire on
the back of a sieve. Garnish with parsley.
thin bits the size of a crown-piece some lean veal; season them with
turmeric, pepper, and salt. Slice onions very thinly, and some garlic; put
the slices of veal and onion upon a skewer, together with thin bits of
pickled pork. Fry them brown with butter, and garnish with plenty of fried
quarter of a pound of split peas till they be tender; drain them in a
cullender. Wash very clean a pound of rice; chop the peas finely, mix them
with the rice, and season with a little turmeric. Fry in an ounce and a
half of butter, a minced onion, and of cloves, mace, cardamom, and black
pepper, when pounded, half a tea-spoonful each; stir them constantly, to
prevent their burning. Season a quart of veal stock with salt and pepper;
put in the rice and the fried onion and spices; cover the stew-pan
closely, and let it simmer till the rice becomes tender and dry. Serve it
with a cup of oiled butter.
LIVER LARDED AND ROASTED.
fine calf’s liver the same as a fricandeau, and let it lie for twenty-four
hours in vinegar, with a sliced onion, some parsley, a little thyme, a bay
leaf, some salt and pepper. Roast and baste it well with butter, then
glaze it with a light glaze, and serve it with a poivrade, or any other
SCOLLOPS OF CALF’S LIVER.
and cut into slices a very fine calf’s liver, and shape them into hearts.
Stew some fine herbs, parsley, shallots, and mushrooms; then add the
calf’s liver, and let it stew over a slow fire; when done on one side,
turn and season it with pepper and salt; take out the liver, dredge in a
little flour over the herbs, and add some more gravy; let this boil for
ten minutes, then heat the liver in the sauce before serving it.
be eaten at breakfast.
very clean, and, if liked, stuff the heart with a forcemeat, made of
crumbs of bread, butter, and parsley, and seasoned with pepper, salt, and
grated nutmeg. Fasten it firmly with the liver and lights, tying them to
the skewers while roasting; baste it well with butter, and froth it the
same way in which veal is done, and serve it with melted butter, mixed
with a table-spoonful of lemon-pickle, or vinegar poured over it.
ANOTHER WAY TO DRESS CALF’S PLUCK.
heart with a rich forcemeat, enclose it in paste, rub it over with the
beaten white of eggs, lay over it vermicelli, which has been boiled, and
bake it. Boil the liver and lights, mince part of them, stew it in some
gravy, thicken it with butter rolled in flour, and add a little catsup.
Slice and fry the remainder of the liver and lights with a little bacon;
place the heart upon the mince, and garnish with the fry.
BROIL A SWEETBREAD.
it, rub it with butter, and broil if over a slow fire; turn it frequently,
and baste it now and then, by putting it upon a plate kept warm by the
fire with butter in it.
parboil them in milk and water; then dry and rub them over with the beaten
yolk of an egg, and roll them in grated bread, repeat this twice; roast
them of a nice brown colour, in a Dutch oven, and baste them now and then
with butter. Sweetbreads dressed in this way may be served with brown
gravy, or with bread sauce, so as nearly to cover them.
FRICASSEE SWEETBREADS WITH BROWN SAUCE.
two or three fine sweetbreads; cut them in slices, and dip them into the
beaten yolk of an egg which has been mixed with a little flour, salt,
pepper, and grated nutmeg; fry them a nice brown; thicken some
well-seasoned gravy with a little flour, adding a tea-spoonful of lemon
juice, two of catsup, and a table-spoonful of white wine; boil it well,
and then stew in it the sweetbreads for a few minutes before serving.
SWEETBREADS A LA DAUPHINE.
If for a
round dish, take four large and fine sweetbreads; if for a long dish,
three will suffice. Pare off the fat and sinews, and blanch them in warm
water; parboil them, and when cold, lard them. Rub a stew-pan with fresh
butter, and put into it a few sliced carrots and onions, then a layer of
slices of fat bacon; place the sweetbreads upon the bacon, sprinkle a
little salt over them, and stew them with a great deal of fire on the top,
and a very slow one beneath; when they are nicely browned, cover them with
a piece of buttered paper, cut round, and lessen the fire upon the top.
They will require to stew for three quarters of an hour; then drain and
put them into a pan, with some glaze, and the bacon underneath. Leave them
in the glaze till dinner time, drain them again, glaze them of a fine
brown, and serve them with sorrel or endive.
ITALIAN ATTELETS OF SWEETBREADS.
some nice sweetbreads, and stew them in a well-seasoned gravy, made of
meat and vegetables; when cold, cut them into pieces of nearly an inch
square; put them into a sauce d’attelets, and let them cool. With silver
skewers, skewer the sweetbreads, and a bit of ready-dressed calf’s udder
alternately; make them all as much as possible of an equal size, and of a
square form. Moisten them with the sauce, and cover them with grated
bread; then dip them into four well-beaten eggs, strew over them some more
grated bread, and level it with a knife; fry them of a fine brown, and
serve with an Italian sauce, white or brown.
CASES OF SCOLLOPS OF SWEETBREADS.
and parboil some fine sweetbreads; cut them into small scallops. Then chop
separately, and finely, half a pint of mushrooms, a little parsley, and
four or five shallots; add a little fat bacon rasped, and a piece of fresh
butter; season the scallops with pepper, salt, and a little mace, stew it
altogether over a slow fire; when done, drain off the fat, place the
scallops in small paper cases, which have been fried in olive oil, cover
them with plenty of finely-chopped herbs, and strew over them fried bread
crumbs; lay the paper cases for a moment into the oven, and before
serving, pour into each a little rich gravy, and a little lemon juice.
CROQUETS OF SWEETBREADS.
some cold sweetbreads, which have been dressed, and boil them in a sauce
veloutee; when quite cold, form them into balls, or into rolls about two
inches long; fry, and serve them with fried parsley in the middle. Or,
make the croquet meat into a rissole. Roll out a piece of thin puff-paste,
enclose the meat in it, brush it over with a beaten egg, and strew over it
grated bread; fry it of a light brown colour.
DRESS COLD VEAL.
finely the fat and lean of cold roast veal; season it with grated nutmeg,
lemon-peel, white pepper, and salt; moisten it with a little rich white
stock, and a beaten egg; cover it closely, and set it into a pan of
boiling water; let it boil an hour or two. Serve it with a white gravy
thickened, or when turned out of the shape, rub it over the top with the
beaten yolk of an egg; sift bread crumbs thickly over, and brown it in a
Dutch oven; baste it with a little melted butter. Garnish with fried
parsley or cut lemon.
some bread and milk an onion, a bay leaf, a little cayenne and whit
pepper, and a beaten egg; take out the bay leaf, and add some pounded raw
lean veal, with a little fat of veal which has been boiled and pounded;
rub the mixture through a coarse sieve, and with a little flour form it
into rolls; tie each roll in a bit of cloth first dipped into hot water,
and dusted with flour; put them on in boiling water, and boil them ten or
twelve minutes. Serve them with a white or brown gravy well seasoned.
CHITTERLINGS, OR FRAISE.
open with scissors; wash and cleanse them thoroughly, lay them for a night
into salt and water; then wash them well, parboil, and cut them into small
pieces, dip them into a thick batter, seasoned with pepper, salt, and a
little white wine; fry them of a light brown colour in beef dripping;
serve with a fringe of fried parsley. Or,
being parboiled, they may be roasted, when they must be constantly basted
with butter, dredged with flour to froth them nicely; then served with
melted butter, and lemon pickle poured over them. Or,
be baked – when, after being parboiled, they are rubbed over with butter,
and put into the oven on an iron frame, which is placed in a deep dish.
This oblong frame of white iron, about two inches high, will be found
useful in baking every kind of meat.
a marble mortar, about two pounds of veal, a large slice of ham, two
shallots, and a quarter of a pound of fresh beef suet; season with white
and cayenne pepper, nutmeg, lemon-peel, salt, and some parsley and lemon
thyme finely minced; beat all well together till thoroughly mixed, and add
the well-beaten yolk of three eggs. Wash and clean a large head of
cabbage, take out the heart, and stuff it with the above ingredients; roll
it in a cloth, and sew it tightly; boil it slowly for three hours, and
serve it with a white sauce.
alternately into a small potting pan or jar, a layer of each of the
following ingredients: - Vermicelli, ham, hard-boiled yolks of eggs, veal,
and highly-seasoned forcemeat, all finely pounded, excepting the
vermicelli, which is merely boiled. Cover the pan, and bake it in an oven
form one to two hours; when turned out, pour over it some rich brown
gravy, and garnish with mushrooms, cut lemon, or truffles, and morels.
scrape off the rind of four or five large potatoes; cut off the top, and
scrape out the inside; mix a part of it with a little pounded veal and
ham; add a little cream, nutmeg, lemon-peel, salt, and pepper, and a
little mushroom catsup. Put this mixture into the patties, put on the top,
and place them upright in a pudding dish, with a little butter in the
bottom of it; bake them in an oven. A little bit cut off the bottom of
each will make them stand even better.
cut off the feet and the body, so as to have scarcely more than the legs,
put them into boiling water, and let them boil a little; next, put them
into fresh water, and then drain them; put them into a sauce-pan with some
mushrooms, a bunch of parsley, cibol, a clove of garlic, two cloves and a
bit of butter; give them two or three turns on the fire, and add a dust of
flour, moisten them with a glass of white wine and a little gravy; season
with salt and pepper; let them boil a quarter of an hour, and thicken the
sauce with the yolks of three eggs, a little cream, and a pinch of
finely-minced parsley; let it thicken without boiling it.
given as a national dish.