Cookery for every household

Remove all the bones from the veal. (These must be kept for making stock or soup.) Then wipe the meat with a damp cloth, trim it carefully, and season it with white pepper, salt, and a little lemon juice. Prepare some veal stuffing as directed in Recipe 1281, adding to it a little cooked ham finely chopped. Lay the meat on a board with the skin side underneath, and spread the stuffing over it. Roll up and sew it up securely with a needle and fine string. Then flour the meat and roast it carefully, basting well (see Roasting, p. 207). When ready, lift the roll on to a hot dish, remove the string, and pour thin tomato or brown sauce round. Garnish with rolls of bacon or with small baked tomatoes. Note. — This joint may be braised instead of roasted. Time to roast, 1 \ to 2 hours. Sufficient for 7 or 8 persons. Probable cost, 3s. to 4s. 941. Steamed Veal with Cauliflower 2 lbs. fleshy veal. 1 or 2 sticks celery. 1 onion. 2 or 3 cloves. Pepper and salt. 1 gill milk. | pt. stock from veal. 1 oz. butter. 1 oz. flour. 1 or 2 yolks of eggs. Lemon juice. 1 cauliflower. Wipe and trim the veal and tie it with tape into a neat shape. Put it into a steamer or double boiler with the celery cut in small pieces, the onion stuck with cloves, pepper and salt. Add also l tea-cupful water and steam the veal steadily until tender. Then make a sauce. Melt the butter in a saucepan, add the flour, and cook it a minute or two, stirring all the time. Now draw the saucepan to the side of the fire, pour in the milk and a \ pint of the stock from veal, and stir again over the fire until boiling. Cook the sauce for 5 minutes, then take it from the fire and stir in quickly 1 or 2 yolks of eggs, add also a squeeze of lemon juice and seasoning to taste. Serve the veal in the centre of a hot dish, removing the binding string or tape, pour the sauce over and garnish with sprigs of cooked cauliflower. Small rolls of bacon may also be used as a garnish. Time to steam, about 2 hours. Sufficient for 4 or 5 persons. Probable cost, 2s. 4 d. 942. Stewed Veal with Potatoes (Ragofit de Veau & l’Ameri caine) 2 lbs. fleshy veal. Hot water. white 7 or 8 potatoes. 1 oz. butter. 1 oz. flour. 1 table - sp. chopped parsley. A bunch of herbs. ! doz. small onions. Salt. Pepper. I lb. ham. Wipe the meat with a damp cloth and put it into a stewpan with hot water to cover it. Bring to the boil and skim well. Prepare the onions and add them with the ham cut in small pieces, pepper and salt. Cover and simmer slowly for 1|: hours. Then add the potatoes, peeled and cut in quarters, and the butter and flour mixed smoothly together on a plate. Continue to cook slowly until the potatoes are ready, and add the chopped parsley at the last. Arrange neatly on a hot dish and serve very hot. Time to cook, If to 2 hours. Sufficient for 4 or 5 persons. Probable cost, 2s. 4d. 943. Stewed Knuckle of Veal with Rice 2 to 3 lbs. knuckle of veal. ! lb. rice. 2 onions. 1 small head celery. Hot water. Salt. Pepper.