Cookery for every household

Choose a nice piece of veal, trim it if necessary, and lard it with fine lardoons of bacon. Tie it together with string, making it as neat in shape as possible. Melt the butter in a stewpan or earthenware casserole, put in the meat and brown it lightly on all sides, then add the carrot and onion cut in thin slices and brown them also. Pour in the stock, just enough to moisten the meat, season with pepper and salt, and add the bunch of herbs. Put a tight-fitting lid on the saucepan, and cook in a moderate oven until the meat is tender. Meanwhile prepare a garnish of glazed carrots (see Recipe 453) and some cooked green peas. When the meat is ready, lift it on to a baking dish and strain the gravy over it. Then place it in the oven for a few minutes until it becomes brown, basting it with the gravy. To serve, place the meat on an oval dish, removing the string, cut it in slices, or leave it whole as desired, and arrange the garnish in alternate bunches round. Remove all fat from the gravy, and pour it round or serve it separately. If the meat is cut the gravy must on no account be poured over it. 1096. Veal Cream f lb. fillet of veal. 2 oz. raw ham. 1 gill double cream. 3 gills good white sauce. (Creme de Veau) 2 eggs. White pepper. Salt. A pinch of nutmeg. Grated rind of 4 a lemon. Vegetable to garnish. Wipe the veal, cut it in small pieces and put it twice through the mincing machine with the ham. Put this minced meat into a mortar, add to it the eggs, seasoning, and 1 gill of good white sauce, either bechamel, veloute, or a nice creamy sauce would do. Pound all these ingredients together, and rub them through a wire sieve. Put this puree into a basin, then whip the cream lightly and mix it in. Pour the mixture into a well-greased border mould, making it not more than threequarters full. Cover with greased paper, and steam very slowly until the cream feels firm to the touch. When ready, remove the cream from the steamer, and allow it to stand a few minutes. Then turn out carefully on to a hot entree dish, pour the remaining £ pint of white sauce over, and garnish the centre with green peas, asparagus points, or a macedoine of vegetables. Notes. — This cream may be made richer by omitting the eggs and the gill of sauce, and using a larger proportion of cream, but this will be found more difficult to steam and turn out. If preferred, it may be steamed in several small moulds instead of one large. Time to steam, about f hour. Sufficient for 4 or 5 persons. 1097. Creme de Veau en Aspic Tomato jelly. 6 oz. cooked veal. 2 oz. cooked ham. 1 gill bechamel sauce. 3 table-sps. liquid aspic. 1 gill thick cream. Salad. Mayonnaise sauce. Prepare some tomato jelly according to Recipe 1310 and line with it 6 or 7 cutlet, or other small entree moulds. To Make the Mixture. — Chop the veal and ham very finely or put them through the mincing machine, and pound them in a mortar with the bechamel sauce. Add to them the liquid aspic, and seasoning if necessary. Whip the cream and stir it lightly into the mixture, and when it is beginning to set, fill up the prepared moulds. Run a little more tomato jelly over the top and set aside until cold.