Middle class cookery book

If the pork is much salted, let it soak in cold water for two hours. Put it into a saucepan with sufficient cold water to cover it ; let it boil very slowly till tender ; allow a little over half an hour for each pound, from the time the water begins to boil. To Boil a Ham If the ham is very salt and dry, soak it in warm water for twenty-four hours; if not salt, twelve hours are sufficient. Put the ham into a large pan, cover it well with cold water, bring slowly to the boil, skim well and let it simmer gently till tender. A ham weighing 10 lbs. will take about four hours to cook. When ready, peel off the rind, and dredge over with sifted bread crumbs (see “Chapelure,” p. 133). Bacon is boiled in the same way. Roast Fillet of Veal Take out the bone, and fill up the space with the forcemeat given below. Keep the meat in shape by a tape passed round it. Roast according to “General Directions for Roasting,” p. 34. Veal should be cooked very thoroughly. Serve with a thickened gravy * into which a little browning should be stirred. Slices M lemon are usually placed round the dish. Rolled ^ashers of bacon or sausages are also served with roast Forcemeat for Veal i lb. Bread Crumbs 3 07.. Suet 1 Teaspoon ful Chopped Parsley 1 Teaspoon ful Minced Herbs 1 Lemon J 1 Egg Chop the suet very fine, mix it with the bread crumbs 1 Or Melted Butter Sauce, p. 124. O 82 MIDDLE CLASS COOKERY BOOK part ii chopped parsley, and herbs ; grate the rind of half t e lemon; add pepper and salt ; break the egg, beat it up, and bind the seasoning with it. Skewer a piece of buttered paper over the seasoning to keep it in its place. Another egg added to the mixture will make it richer. Stewed Knuckle of Veal 1 Teaspoonful Salt i „ Pepper | lb. Rice 1 Carrot 4 lbs. Knuckle of Yeal 1 Onion 2 Blades Mace 2 Turnips Break the shank bone; put the veal into a saucepan with sufficient cold water to cover it ; let it come gently to the boil; throw in the salt, and skim carefully. Pare the vegetables ; cut them in halves ; when the scum ceases to rise from the meat, add them with t.i mace and pepper to the veal. Cover the pan, , and. e the meat simmer gently for one hour ; at the e£d °f 1 time, take out the carrot and turnips V ash the rice well (see “Rice,” p. 42); add it to the let it simmer for one hour longer. When cooked, put the meat on a dish ; pour the rice and gravy over. Serve with boiled bacon. Macaroni may be used i^tead o rice • it should be boiled for half an hour before being added to the veal, as it requires a longer time to cook. Veal may be stewed without the rice, and sen t white sauce poured over, or parsley and butter sauce (see “ fauces ” U 124). The bone and gristle left from the Should be used with the vegetables for stock. A good way of using the remains of cold knuckle of - is given on p. 110. Veal Cutlets The cutlets should he about ttoee^uartere of an ind. thick. Cut and flatten them in nice shape. Dip them CHAP. IT MEAT 83 iii egg and bread crumbs (see “ To Prepare Cutlets,” p. 134), and fry a golden brown in clarified fat. Pepper, salt, a teaspoonful of chopped parsley, and one of minced thyme may be mixed with the bread crumbs. Serve with rashers of bacon rolled and fried, and garnish the dish with slices of lemon cut in halves. 1 oz. Butter h „ Flour Gill Cold Milk or Stock